I made a whole wheat, two-topping focaccia – one half was regular Italian herbs, and the other was a light pesto. Both sides were good.
Here you see one half of the herb side cut into long, slender “fingers”, and then re-toasted in the toaster oven.
So crunchy – just right with this very rich potato-sausage soup.
I added roasted red peppers, slow-sautéed sweet onions, and some spinach. The liquid was about half ham bone broth, and half milk. We had shredded extra sharp Cheddar on top (his) and Berbere on mine. Very satisfying with a big bowl of field greens, topped with garbanzo beans and diced tomatoes.