Bread recipes: Foccacia, and easy sandwich bread

The problem most people have when making sandwiches is that they concentrate too much on the fillings, when the quality of the bread is just as important. I very rarely make sandwiches with pre-sliced "sandwich bread", which has a tendency to get soggy (although for some reason it works well for croque monsieur). Baguettes and country-style breads I leave up to the professionals, but the two breads below are easy to make.

This is the bread I make most often. I usually make it with instant yeast because that's easiest, but you can use active dry yeast instead (it needs to be dissolved in some of the water, before being mixed in with the flour).