I mentioned BreadCetera.com last week, and the reason I stumbled on it in the first place was because I was looking for a focaccia recipe that was scaled down from the restaurant sized recipes I had, and I'm glad I did.
Search Steve's site for rosemary focaccia, and follow it exactly. If you don't have a gram scale, and you take baking seriously, you really should invest in one. I recommend using a really good olive oil, like our Tibvrtini Olio Extra Virgene di Oliva because the flavor of the oil really makes the bread, but use what you've got otherwise.
It's a superb technique, and the poolish gives it tons of character. I've made it with a traditional wild yeast sourdough starter before, and I think I prefer this.
Going on some friend's recommendation, I toasted some the next morning and just had a bit of jam on it. No need for butter because the oil made it so rich. Magical.
