The new Cook's just arrived and has an article on focaccia. It is basically an unkneaded version that starts with a biga and just uses three foldings to get the proper texture. I tried it last night and while I used a cup of ripe sourdough starter instead of the biga it turned out very nice. An easy recipe though it produces a very wet dough (about 85% hyrdration) that might scare a new baker it is doable by an inexperienced baker. Here is the link to the online article on Better Focaccia

There is a bakery in San Francisco CA called Liguria Bakery.  They make focaccia in a gas fired brick oven.  Their focaccia comes out of the oven light, moist and airy.  Does anyone know their recipe? 

We're terribly fond of baking focaccia given that we grow our own rosemary and focaccia is one of the few breads that is easily made in the chilly, damp Pacific Northwest.