When cooking focacia bread, what herbs/spices/additions do you like to mix into the dough?

I'm talking home made italian bread. I went to baking school and learned a very good recipe for focacia that I make all the time now. I am wondering if any of you out there make this bread and have some favorite things to blend into the dough. I usually put some dry rosemary, but I am looking to branch out.
When cooking focacia bread, what herbs/spices/additions do you like to mix into the dough?
FOCACCIA RUSTICA



3 garlic cloves, crushed

2 tablespoons olive oil

2 1/2 teaspoons dried yeast

1 1/3 cups warm water

3 3/4 cup unbleached all-purpose flour

1/2 teaspoons salt

10 sage leaves, roughly chopped

2 each red or yellow bell peppers

3 red onions, thinly sliced

1/4 cup olive oil

4 ripe tomatoes, seeded

basil leaves, oregano, garlic powder, red pepper flakes

1 teaspoon salt



Roast the garlic cloves in a skillet in extra virgin olive oil over very low heat until the garlic begins to brown, turning occasionally.

Using the tines of a fork, mash the garlic into the oil, allowing it to remain together. All the oil to cool slightly.



Stir the yeast into the water and allow it to proof for 10 minutes. Mixture should become frothy and bubbly. If no bubbles appear, discard and obtain new yeast (or water used was too hot).



Add olive oil, (should be less than 85 degrees), stir in salt, flour, seasonings, and mix well.



Turn out onto a lightly floured board and knead for 6 to 8 minutes.



Place dough into a bowl greased with olive oil, cover, and allow to rise in a warm place until doubled in bulk (nearly).



Punch dough down, divide in half and place each half on an oiled 10 1/2" X 15 1/2" baking sheet.



Stretch the dough to cover as much of the sheet as possible. If the dough shrinks, allow to rest 10 minutes under a damp cloth and then continue to stretch it out. Dimple the dough to create pockets.



Let rise again, covered, about 50 minutes or until puffed.



While dough is rising, roast, peel and slice the peppers into thin strips, or use store bought roasted peeled peppers (in olive oil).



Saute the onions in the 1/4 c olive oil over very low heat for 20 to 25 minutes until they are soft and translucent.



Preheat the oven to 400F.



Lightly dip fingers into the remaining olive oil and make dimples in the dough.



Divide the vegetables in half and spread over the dough.



Sprinkle evenly with basil, oregano, and garlic powder, red pepper flakes, and sea salt.



Bake for 25 to 30 minutes or until the dough is crispy and golden on the edges.



Cool on a wire rack.
Reply:my fav recipe





2 3/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon white sugar

1 tablespoon active dry yeast

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon dried basil

1 pinch ground black pepper

1 tablespoon vegetable oil

1 cup water

2 tablespoons olive oil

1 tablespoon grated Parmesan cheese

1 cup mozzarella



DIRECTIONS

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.

When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.

Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.

Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.