Tried a new recipe that was highly rated.. http://allrecipes.com/Recipe/focaccia-bread/detail.aspx I am extremely pleased with how well it turned out and thought I'd share the food porn! (click to see them full size) I like to eat it with olive oil and diced garlic/greek olives spooned over it like so One thing that drives me nuts though.. I went and bought a commercial peel.. to make moving dough onto my pizza stone easier.. and it never releases for me.. I sprayed it with a lot of olive oil.. seems like maybe that is the wrong idea.. do I want it to be basically dry? I have semolina that I could use but I don't care for that on bread like focaccia. Maybe next time I can take the stone out and work the dough out on it.. that seems like an unsafe thing to do preheated at 450 deg.