Liguria Bakery in San Francisco makes the best focaccia in the city and I've been going there for years. They only sell focaccia, nothing else, so you know their signature product is top notch. My favorite flavor is the pizza focaccia with it's tangy marinara sauce on top, but you can't go wrong with any of the flavors. I'd been craving the classic Italian salad of prosciutto and melon (prosciutto e melone) and wanted to have some focaccia to go with it.
Being too lazy to get in my car and make the drive to North Beach (and deal with parking) I decided to look for a quick and easy focaccia recipe; one that didn't require hours of preparation or a starter. A quick internet search and I found this one from ATK Young Chefs' Club for Roman-style focaccia. Add in some cherry tomatoes that were on their last leg and I made this fantastic Roasted Cherry Tomato and Garlic Focaccia.
Seriously, anyone can make this focaccia and yield amazing results. The recipe is written for kids so that should tell you how easy it is to make. [My only updates were to omit rosemary and add a mixture of halved cherry tomatoes, chopped garlic, olive oil, herbs and salt & pepper as the topping.] The bread's texture is super light and fluffy and the tomatoes and garlic really elevate it to the next level. It was the perfect accompaniment to the salad and dare I say could rival that of Liguria's famous focaccia? I'll definitely be making this recipe again.
