Recipe by Phwriter11: Easy Focaccia A good focaccia. It has a surprisingly sweet tone for a savory loaf. Lots of herbs in this one and it's not overpowering. Opted to make 2 round loaves from the recipe. Had to add 5 extra minutes to get the internal temperature to 200F. At 20 minutes it was a light brown. At 25 minutes it was a darker brown. It probably might be OK at the 20 minute mark and more in keeping with the authors picture but I kept it in the fire to elevate the temp to 200F to ensure no doughy texture in the middle. Used cornmeal on the baking plate instead of oil. Has a nice tight grain. Other that the antecedent variations the recipe came out exactly to spec. The dough is shaggy just as claimed. So it is not suited for making in a food processor. Hand stirred and slap kneaded! Rose well in the time limits in a 63F room.