Where to Find D.C.’s Finest Focaccia | Eater DC

"As an essential all-day spot for rustic, wood-fired Italian fare, I find the focaccia at Piccolina among the city's best thanks to Amy Brandwein's expert technique and a 24-hour fermentation that develops the dough's flavor; Piccolina currently offers two excellent varieties — a pomodoro topped with tomato sauce, tomatoes, caciocavallo cheese, mushrooms, fresh basil, and mozzarella, and another with tomato sauce, spicy soppressata, caciocavallo, basil, and mozzarella — and Brandwein also occasionally serves a special Recco focaccia with stracchino and Parmigiano sandwiched between paper-thin dough rounds baked until the cheese oozes." - Eater