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 [1]