My darling friends had given us Essentials of Classic Italian Cooking by Marcella Hazan, and I gave the foccacia recipe a try. It's absolutely delicious. The bread comes out with a dense, moist texture, perfect to hold up to cheese, a dip in wine, or even sliced horizontally to make a sandwich. I cut down on the salt quite a bit (2 teaspoons rather than a tablespoon, and no salt on top), and topped it with only 1/8 cup garlic olive oil (made with sliced garlic sauteed in extra virgin olive oil) mixed with 1 tablespoon water. I cut the fat and salt since I like to top the warm foccacia with cheese (like a Point Reyes blue), or dip it in red wine.
The wines are two of my absolute favorites, the carignane and mourvedre from Cline Cellars. Grown in Contra Costa County, these wines are surprisingly affordable, and with every sip I feel lucky about what the phrase "buy local" means for me.