I made this focaccia the other day from my Williams-Sonoma bread cookbook...it was so good! I added extra wheat gluten to it which really helped it. Wheat gluten is natural grain protein and is what binds everything together. It also helps the dough rise more, enhances the flavor, and keeps the bread fresh longer. Every store bought focaccia I've had has been too dense and on the dry side. This had loads more flavor and was nice and soft. It was topped with parmesan cheese, basil, rosemary and sea salt, and there were chopped onions mixed into the dough.
For dinner that night it made excellent sandwiches with a piece of chicken, some bacon, and ranch dressing!