I have vivid memories of my first encounters with focaccia. It popped up in British supermarkets in the late 1990s, oozing delicious olive oil and usually stuffed with other very trendy things such as sun-dried tomato and black olives. These days, I realise those dry, cakey versions were but pale imitations of this Ligurian classic, which is best enjoyed fresh from your own oven.
Prep 25 min
Prove 2 hr+
Cook 25 min
Makes 1 large loaf
