More focaccia from the Bread Baker's Apprentice

I made more focaccia over the weekend from the Bread Baker's Apprentice

I used the Pain a l'Ancienne technique again, but this time with a few changes. Instead of baking the bread in a half sheet pan, I used a 9 x 13 pan to get a thicker bread for sandwiches. I also added 2 tablespoons of chopped fresh rosemary to the dough.