My first attempt at focaccia suffered from being waaaaay to oily due to me misreading Peter Reinhart's recipe in BBA. Undaunted, I tried again a week later, added some tomatoes, and, voila:
That looks great! What recipe did you use? Also, what size pan is that? I'm just curious as I'm trying to tweak my favorite recipes for size to figure out how much I want to end up with for the two of us.