Beach Focaccia
A simple topped bread will stand up to coastal conditions, especially when cut into squares and individually wrapped in waxed paper. Our easy version is conveniently made from purchased bread dough; you can top it off with items from an Italian deli counter or supermarket. We especially like silvery little marinated anchovies plus a sprinkling of coarse sea salt—both of which add appealing flavors from the briny deep. You can also use sliced marinated artichoke hearts, pitted oil-cured black olives, cherry tomatoes, thinly sliced red onions, and/or roasted red peppers.
Recipe by Sunset August 2002
