I usually make his other version of focaccia also from "The Bread Bakers Apprentice", but this time I used the poolish recipe, and was very pleased. This was very easy, and am pretty confident just about anyone could get a good focaccia from it.
I topped this one w/ some sweet 100 toms that I pre-broiled and put on about half way through the baking (to keep it from getting too wet), and some fluer de sel. Sorry no crumb shots-we took it to a friends house for dinner.
P.S. I really need to have a word with my wife. It seems she is shrinking my pants, and now my jacket too!