I baked focaccia on Saturday, 05Feb06, using a basic recipe from a book entitled Focaccia by Carol Field. The recipe differs from the one she has in her book entitled The Italian Baker.
This was the first time I tried baking focaccia since we updated our entire kitchen. I used a suggestion from the latter of the afore mentioned books. It was using equal parts of all-purpose flour and bread flour. I also made a sponge of water, yeast and flour on Friday night, and let it work overnight in a covered bowl. That was not part of the recipe either.
Why am I telling you all this? Well, the yeast that I used has an expiration date of July, 4, 2003. NEVER DISCARD YEAST UNLESS IT CANNOT BE PROOFED (or allowed to 'bloom').
The focaccia was the best I've every baked. Even my wife will eat it. That's saying a lot! We've been using the bread for sandwiches.