Maggie's Farm

Mrs. BD has been whipping up an onion Focaccia to go with Sunday Chili. Some other things too, including a mortadella canape thing that Marcella liked, with cornichons.

Yes, I prefer cornbread with barbecue, but focaccia is good with Texas Chile. My main job was to slice onions very thin on the mandolin which is the only instrument I can play.  

Like all breads, focaccia takes a while.  If you do the bake part on a stone thing, you get the good burnt bottom. Best with lots of kosher salt on top.

It seems like it was the origin of pizza. Romans, Greeks, etc made this simple bread and put various toppings on it with olive oil  - rosemary, garlic, onions, cheese, mushrooms - whatever. Of course, they had no tomatoes but when they got them in the 1600s they loved them, in my view, too much.