Baked two small focaccias this evening.
First one is with rosemary and garlic infused olive oil (the fried garlic scattered after baking), a little sesame and sea salt.
The second was topped with lightly caramelized onions, sesame, sea salt and a lot of tart sumac post-bake (I quite like sumac with onions in any form). Regular olive oil for this one.
Both were baked in a pan, placed on a baking steel in a 260dC oven - first covered for 15 minutes, then another 10 without cover to brown. During the last few minutes I missed the onion getting too dark, but luckily no bitterness came through.