Well a double first for me today pasta and Focaccia. Here's a pic of the latter (completely forgot to take one of the pasta)..
Thanks for the kind comments it's very encouraging.
I'm finding wetter doughs for a lot of the breads I make seem to produce a lighter, chewier crumb. The tip about using a lot of yeast for the Focaccia sounds interesting - I shall try it. My wife has just bought a Kenwood Chef mixer so kneading wet dough has become a whole lot easier (and cleaner).
Thank you for taking the time to post your lovely recipe. I shall definitely be trying it out.