I traveled north to Rangeley, Maine for Thanksgiving this year. It had been over ten years since I visited my family up there, so to mark the occasion, and to get in more practice, I baked off two focaccias.
I am focusing on perfecting the focaccia bianca currently, as it is the most traditional, and has flavors guaranteed to please the eater. I mixed it up a bit this time around and added Spain's Manchego cheese to one focaccia. The focaccia in this bake off resembles more of the size I'm going for, as well. Keeping it from rising too tall is going to important once the toppings start going on!