The estimable Russ Parsons has an article in the L.A. Times that seeks
to return to the basics of simple and delicious focaccio. Popularity
leads to many variations, some of which stray too far. So he gives a
reminder of the original that deserves the popularity in the first
place. Links to some recipes. -aem
http://www.latimes.com/features/food...,5285427.story