Sundried Tomato, Red Onion and Oregano Focaccia

This is the second of the focaccia made for lunch at Ascot. This one is flavoured with garlic and oregano, filled with red onion and sundried tomato, and topped with olive oil and sea salt.

The bread, again, has the perfect texture and bake. This one is slightly more moist and oily than its rosemary counterpart due to the sundried tomatoes, however it is delicious nonetheless.