Wine & Focaccia

This past weekend, I had visitors in town from Chicago, and a trip to the Bay Area always has to include a wine country outing in my opinion. Rather than cramming in as many wine tastings as we could in a few hours (which I do like to do once in awhile), we picnicked and tasted at Robert Sinksey and had some bubbly and oysters at Chandon.

To supplement the cheeses and olives with our picnic I made Focaccia bread:

{Sprinkled with grated Parmesan}

This bread can be made in a variety of ways, and I always like to change the topping up with different cheeses and sometimes meats- almost like a pizza.