Loved this! Based on other reviews, we put the mixture on the fish before baking. We also added a couple tablespoons of white wine and left out the olives. It was delicious with a side of asparagus. Will definitely be repeated.

Reviewed On: Feb. 16, 2009

I have made this recipe many times, always with great approval. I learned to make focaccia in a cooking class in Florence, Italy, and modify this recipe with what I remember of that: before baking, I make little dimples all over the surface of the dough, then pour olive oil all over the top, filling the holes. It gives it a really lovely flavor and golden glow. The Italians said the more oil, the better!

Reviewed On: May 18, 2008