It's heirloom tomato season. This makes me think of flat, bready things with cooked tomatoes on top. Last year I made a tart, this year I had my heart set on Focaccia. Once I'd made up my mind, I was immediately set on the recipe from Good to the Grain, to keep it a bit healthier with the whole grains added in. The recipe uses half spelt flour and half all-purpose flour. Other than that, all you need is kosher salt, yeast, water, a pinch of sugar, and a lot of olive oil.
I ended up making this down the shore because that's where I was. I followed the recipe as-is, but I split the dough into two (one's a bit smaller than the other) and baked a shredded Parmesan-like cheese from the farmers' market on top of one. On the other, I layered slices of heirloom tomatoes - a golden variety and a bumpy, red, visually interesting one. The focaccia was nearly gone within just a few minutes, and we went through more than one dish of the focaccia dipping oil that I made by mixing olive oil with a bit of focaccia seasoning from Witherspoon Bread Company.
Haley took the photo of the jar of focaccia spice.