A focaccia is an Italian flatbread with a light topping to flavor the bread. It can be made from a variety of doughs and in a variety of thicknesses. I usually make them about pizza thickness and out of pizza dough. ( Pizza for One or for Many ) A few nights ago I was in a bit of a hurry, so I made it with the Grilled flatbread dough, which is quick rising. I made a half of the 8 serving recipe.
I made one big focaccia with two different toppings. Carol was in the mood for the classic garlic and rosemary topping, and I was in the mood for some Ajvar with Cheese as the topping, so I made one side one way and the other side the other way. This illustrates a basic point that there is a wide range of suitable toppings. The main point is to remember that the topping should enhance the bread and not overwhelm it.
Preheat a pizza stone or steel at 475 degrees. Bake about 10 minutes until done.
Classic garlic and rosemary topping (for 2 servings)
1 Tbs olive oil
2 cloves garlic, chopped
Leaves from 1 large sprig of rosemary
½ tsp. Maldon or other coarse salt
Sprinkle the oil over the dough. Spread it around gently with the back of a spoon. Sprinkle the garlic, then rosemary, and last the coarse salt. (If you have the time, another good approach is to soak the garlic in the olive oil, and then to use a fork to spread the garlic over the pizza.)
Here is another picture of a focaccia with this topping.
Ajvar with chees topping (for 2 servings)
3-4 Tbs. ajvar
Dot the dough with the ajvar and gently spread it out with the back of a spoon.
Here is how the focaccia looked after topping and before baking.