I've dabbled over the years, and it sounds to me like GregT really knows his stuff.
I use The Village Baker: Classic Regional Breads from Europe and America by Joe Ortiz, as my bread bible. It's never let me down.
KSCO2, as someone sensitive to salt, I think focaccia may have just been the wrong choice. I could be wrong, but all the versions I've had are finished with olive oil and a sprinkle of sea salt or kosher salt on top.