Focaccia is a great way to feed a crowd on the cheap. This weekend, we had some people over and I did two styles: artichoke, rosemary and tomato, caramelized onion. Both were topped with a generous amount of olive oil before baking. Another great focaccia feature is that it holds well. You don’t need to eat them right out of the oven. You can leave them at room temperature for as long as your guests linger. And linger, and linger….