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I have made this focaccia recipe twice now, both times when we had guests. Everyone loved it. But, I suppose that this is because focaccia is pretty heavy on the oil. This recipe makes a wonderfully tender bread with a crispy crust and a honeycomb crumb.
GENERAL NOTES
1. I use scant 1/3 of oil total, so I don't bother making the 2 cups of herbed oil Reinhart call for.
2. I have used fresh and dried herbs for the oil. Fresh really is better, but dried isn't too shabby either.
3. I baked this in a stoneware baking sheet since it is the biggest baking sheet I own. I was worried the bottom would not brown enough, but it turns out just fine.
VEGAN NOTES
-none