page from Savoring Italy by Robert Freson

Let the celebration begin! Spring Focaccia (BBB May 2016)

detail from Savoring Italy: A Celebration of the Food, Landscape and People of Italy by photographer Robert Freson, showing how much olive oil can be pooled onto the focaccia before baking it.

Cooked and uncooked focaccia con formaggio at the Ristorante da O’Vittorio