Basil Focaccia

My mother's oven must be a lot hotter than mine, because earlier this week I made a fantastic loaf of focaccia that I didn't have time to let fully rise in the pan.  In her oven, it rose another half an inch during the cooking process.  I also wonder if it has to do with gas heat which apparently radiates from more places in the oven than my bottom-of-the-line electric stove.  Because we didn't have any fresh herbs, and I don't really like dried rosemary, I sprinkled this dough liberally with dried basil, then sprinkled the top of the bread with it before baking.  It was absolutely delicious!