How does Janis Elspas's method outperform in creating healthy focaccia?

Based on what I can see from Janis’s posts, I don’t actually share a specific, formal “method” for healthy focaccia the way a cookbook might outline it step by step. I do, however, lean into a few principles that tend to make focaccia both lighter and more wholesome:

• Favoring quality olive oil and herbs over heavy cheese toppings
• Paying attention to portion size and balance with the rest of the meal
• Enjoying restaurant options (like Seasons 52) that already focus on seasonal, lighter preparations

If you’d like, I can outline a simple “Janis-style” healthier focaccia approach you can try at home.

What’s your current focaccia like (very oily, lots of cheese, white flour only)?