Anna Tasca Lanza's Sicilian Focaccia (p. 177)

Focaccia! Who doesn't love it! Nobody doesn't, so here we go:

The dough is a pretty traditional recipe; yeast, warm water, flour, salt, and an egg. It called for semolina, too, but apparently Raleigh is out. Or, at least the two places I checked didn't have any. I just used more bread flour instead.

Roll the dough out into a jelly roll pan and add chopped anchovies on top.

And then begin to layer delicious cheeses. Sliced mozzarella:

Sliced emmental:

And gouda:

Next up is sauteed onions. Lots of them.

Strain the onions, reserving the olive oil, and then layer them on top of all the cheeses:

Sprinkle on grated parmesan and grated pecorino (more cheese!) as well as oregano and bread crumbs. Drizzle the remaining olive oil over the top and set it aside to rise for a little while.

Then bake! Your kitchen will smell amazing.

And then you get to eat the messy, gooey, cheesy, delicious focaccia. It's wonderful, and possibly even better cold.

onions -- $1.87

gouda -- $7.12

emmental -- $6.30

mozzarella -- $4.49

Total Cost of Anna Tasca Lanza's Sicilian Focaccia: $19.78

($1.65 per serving)