Just a quick update - made some focaccia last week using the equivalent of one loaf of my usual bread recipe (key ingredient: freshly ground wheat flour). After patting the bread dough into my gold 9" X 13" pan, I topped it with: 1 heaping C chopped black olives, 3/4 C dried tomatoes (Costco), 3/4 C feta (reduced fat), cracked dried rosemary (Savory Spice - coming to Colorado Springs soon!) and 2 t coarsely ground salt.
Note: gold pans are available at Williams Sonoma - they are non-stick & brown things extremely well. Savory Spice should be opening next week down on Tejon.
It turned out so well - was so flavorful and required less salt on top due to the very salty black olives. Because it was thicker in the 9" X 13" pan it took about 25 minutes to bake instead of the usual 10 minutes.
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