When you think of focaccia, you probably think of puffy, airy bread mountainous with crags and bubbles from baking. Well, think again. Stefano Fabbri has been crafting a thinner focaccia which he says is in the style of Recco, a small coastal town in Liguria, Italy. Fabbri is a master of dough. His pizza joint, Pomo Pizzeria Napoletana, the one adjoining Luna, is one of the best in the Valley. The dough that becomes Fabbri's Focaccia di Recco has no yeast. What results is a crackly wafer, one in which each fissure leaks molten Stracchino cheese. There is snap, shatter, and some of the lightness of a Neapolitan pizza. And if you really want to tickle your senses, order this focaccia with truffle honey.