Everyone had great ideas and I hope to try them out in the future, but for tonight I settled on pitu's panade. Adjusting the recipe for about 8 ounces of foccacia, the whole thing took about 45 minutes on 325 and another 15 on 375. I must say that mine came out less soupy than pitu's (possibly because I put less liquid in it since I was pouring by eye), but the layer underneath was still quite fluffy in texture.
Initial impressions: Wow, so good. Everything comes together in a deliciously sweet and comforting mass. I love the contrast between the crunchy top and the soft bottom.
I served the panade with some pan-seared pork tenderloin that came out just perfectly, slightly pink and still moist.
I just need to improve on my phototaking skills and make the plate look better :).