I was wondering if anyone could point me in the direction of a great focaccia recipe. I like to think of myself as a pretty competent baker but every time I make one I am disappointed one way or another.  I lived in Florence for six months and was spoiled with focaccia that had a crunchy, oily, almost orange colored crust with a chewy, open crumb.  When I make one at home it usually comes out with a dry, dense crumb and uniform, small holes.  Does anyone have a recipe that comes close to that description or is this a pipe dream? I have a sourdough starter, maybe I will try a recipe using it this weekend to see if that makes a difference. Thanks...