Been playing a focaccia “variations on a theme” in my oven lately, in between Summer hot spells. Here are 2 versions, both yeasted. The first is a caprese version, with sliced cherry tomatoes, mozzarella pearls, on fresh basil leaves, with fresh rosemary sprigs and a garlicky herb oil (minced garlic, rough-choppped fresh basil and rosemary, steeped in warm EVO for around an hour).
The second includes green and kalamata olives and the same rosemary sprigs and herb oil. This one was definitely the more savory of the two.
Happy Baking!