I love this bread. I learned the finer points of producing foccacia from two people. The first was Francesco Ricci, who made some of the best bread I ever tasted. The second was a pastry chef that I met while on a short stint in a hotel early in my career. She was actually trained in Italy to make this bread and taught me how important the use of olive oil is to a good foccacia. This bread bakes up so light and airy and just sucks up the xvoo. I can't stress enough the importance of high qu...