This is the best focaccia and tastes like it is from a restaurant. I tried a few methods and recipes. I finally nailed down the best version and wanted to share!
I think the trick I figured out which makes a huge difference, is brushing the focaccia with olive oil after baking.
You can store wrapped in foil and it will stay fresh for a few days. But let’s be honest, it won’t last that long.
So great to serve with dips, on it’s own or you can slice in half (like a bun) and make amazing paninis with it.