Light and tasty, this focaccia is easy to prepare and is great served by itself or with a plate of cold meats.
You can knead the dough in the evening, put it in the fridge to rise the first time during the night and then continue with the second rising part.
This is a very wet dough. Don't expect to be able to 'knead' it in a traditional way. The bake time seems to be a little long. I set my timer for 20 minutes and checked the bread at 18. Glad I did, because it was done. Thanks for a delicious recipe. - 14 Sep 2012