Onion-Herb Focaccia

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Just what I was looking for as a base for creativity.
This time, I made a balsamic reduction with onion, port, etc.
It came out great!

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I like the topping flavors for this recipe, but I found that I didn't care for the bread. Get the best pizza dough you can find because otherwise your bread will not be good.

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I make one like this but use a normal bread base that is stretched over an oiled tray and add sundried tomatoes with sea salt to the finely chopped rosemary... once cooked it freezes well and taste great when heated up under the grill with a light coat of olive oil.

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This was the easiest focaccia to make. I did not have fresh herbs on hand so I substituted dried but let them soak in the olive oil for about 30 mins before putting it on the bread. It turned out tasty and there wasn't any left the next day to go with the leftover pasta!