This focaccia was a last-minute kind of deal. Thing is, it was stunningly good, and so probably worth a quick mention.
It's topped with chopped kalamata olives, sun dried tomatoes, feta cheese, extra virgin olive oil and whatever spices happened to be within reach.
It cooked in an olive oil-soaked baking pan for about fifteen minutes at 500 degrees, give or take. The bottom crust was perfect: crisp and a little bit oily, the way I like.
Here's how it looked before getting sliced up.
I can get used to this bread-baking thing.