This is a variation of my polenta bread.  The basic recipe is the same but instead of forming it into a round loaf, I flatten the dough into a heavily oiled sheet pan, dimple it and sprinkle on more olive oil and coarse sea salt.  The result is wonderful! 

Sometimes I top the focaccia with roasted bell pepper, onions and some Parmesan cheese before baking.  This time I baked it with just the sea salt and served it with an olive tapenade, sun-dried tomato spread and a cannellini bean and artichoke spread.