Airy Focaccia with Pecorino Romano and Herbs - perfect as a side with dinner, for dipping in oil and balsamic vinegar with cocktails, or for slicing through the middle for sandwiches. This focaccia is made with a high hydration dough. It takes two days to make, but most of that time is hands off. The dough is easy to work with and is just the right amount for filling a half sheet pan. Read more »