Hi there! This focaccia bread is not my own recipe but that of ReBar. The ReBar cookbook is my most beloved cookbook that contains mostly vegetarian & vegan recipes. ReBar is actually a restaurant in Victoria, BC and I would consider moving there just so I could eat there everyday (plus who doesn’t love Victoria☺)!
I topped this one with olive oil, rosemary, sundried-tomatoes, caramelized onions (slowly cooked onions with a sprinkle of sugar & olive oil), sea salt & cracked pepper, pine nuts and a drizzle of balsamic reduction. It was seriously SO good, I hardly had anything left to take photos of! Even my one year old devoured a piece!
Here is the recipe straight out of the ReBar Modern Food Cookbook (can you tell I use it A LOT?!):