Growing up, I used to eat amazing focaccia at First & Last Tavern in Hartford's South End (and I still eat it today). The focaccia is thin (~1/2" tall), dense and very oily with a small crumb and an amazing amount of chew. It's topped with sea salt, rosemary and garlic.
Since moving to Boston, I've had an impossible time finding a similar focaccia. Most places, artisan bakeries like Iggy's, Clear Flour, etc. included, make a thick, pale and puffy focaccia with a very airy crumb and very little oil.
I was hoping to find out from forum members here a little bit more about what makes for a traditional focaccia. I have it in my head that First & Last Tavern does it the traditional way but I could be way off the mark. Also, I'd love to hear from people on the site what places they feel make the best focaccia. Thanks!