I proofed the yeast in water before adding the other ingredients.
Large pieces or slabs of focaccia can be wrapped in foil and frozen.
Drizzle with remaining 1 Tbsp.
It's also a tasty addition to a bread basket or an accompaniment to a bowl of soup or a salad.
Both schiacciata and pizza bianca compared to classic focaccia have a higher percentage of water and high hydration results in a softer crumb.
If you wish, add a few capers and season with a pinch of oregano.
Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.
Imagine my surprise to note that I have been using this recipe since 2002.