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.