Focaccia is usually known to be from Italy, but here is a Greek vegan version that I have been making for many years. This works great for sandwiches, cut length wise. One of my favorite sandwiches to make with this focaccia is layers of eggplant fried in olive oil, roasted red peppers, caramelized onions, slices of feta, topped with oregano, olive oil and balsamic vinegar. I also like to serve this topped with and of our vegan pesto recipe and a slice of tomato. And, of course, it is quite good on it’s own. Enjoy!
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