Thanks I actually try'd a recipe I had found on here. It was very good but i'd like to tweek it a lil. I think I may use buttered flavored oil and mess with some of the levels of ingredients or maybe let the dough rise in some oil itself like in focaccia . this one does not seem to have that same oil'y quality I look for in my CSDP ( new acronym to dispute) or my focaccia bread.
I think corn oil is THE way to go and use butter flavored Crisco for your pan. Once you have a solid recipe the only thing to really mess with, to me, would be semolina amounts.
And for a solid, authentic recipe I don`t think you can do any better than to go with member pythonic, Nate, most recent CSDP recipe. He is on his game d.