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For me huney_bumper pretty much nailed it, but I'm kind of a traditionalist. People have had "pick-a-niks" for centuries without elaborate coolers and what not.

Almonds, figs, cheeses, bread, wine, olives, maybe something like soprasetta, a real basket, and yes cloth napkins.

A local cheese shop like the one in my neighborhood, or maybe somewhere like whole foods will have lots of items that are perfect for this. I'd suggest seeing what is readily available and appropriate and start from there. With something like this it's easier than making an "ideal" list and then trying to fill it. Plus you might see things you didn't think about, or choose to spend a bit more money on one thing (like wine) and less on another (like maybe dessert).

Best of luck.

I think what you want is what I call sheet pan focaccia. I usually make this for sandwiches, or to go with winter soups.

.5 t yeast*
10 oz bread flour
10 oz pastry flour
1¼ t salt
1 cup water (room temp)
1 cup milk (room temp)
¼ cup olive oil
1 T fresh rosemary**

Add milk, water and yeast in mixing bowl. Let sit until dissolved. Add oil and half of flour. Mix with paddle attachment. Add remaining flour slowly, still using the paddle, until dough starts to become stiff. Change to the hook attachment and mix about 5 minutes longer at a decent speed.

Put in covered container in fridge overnight, dough should at least double in volume before it's ready to use.

Punch down once and shape into rough rectangle, let relax until workable. Repeat until the dough is sheet pan size.

Put in a parchment lined sheet pan with an extender (spray or oil inside of extender and parchment). After putting dough in sheet pan brush with olive oil and sprinkle liberally with kosher salt. Let sit until doubled in height.

Bake at 400 degrees for 15 minutes, then turn heat down to 350 and make another 15-20 minutes. Let cool in pan for five minutes and then transfer to rack.

* yeast amount varies depending on the type and speed of yeast.

** Olives or other herbs can be substituted for the rosemary in this recipe. Olives (about 1 cup coarsely chopped) can be added during the last minute of mixing.

Photos 12-16 here, are of said focaccia.

Cheers.

Try the Wednesday Chef's Focaccia di Patate - delicious!
http://wednesdaychef.typepad.com/the_wednesday_chef/2008/01/focaccia-di-pat.html

I make focaccia bread ALL THE TIME. You probably have your own basic recipe, but I've found that the key to making it extra moist is letting it do its first rise in a metal bowl completely coated in olive oil. Make sure the dough is well coated also. When you let it rise the second time, spread it out on your cookie sheet, do all of those lovely indentations with your finger tips and then drizzle it again with olive oil. The oil tastes excellent and it seeps into all of those nooks and cranny's you just made. It's moist and delicious.

That's a decimal point, meaning 0.5 of a teaspoon, or five-tenths, which means a half. Two and a half milliliters if you're doing metric.

Milk! Doesn't milk tenderize things?? If frederika used milk as part of the recipe, wouldn't that yield the more tender product desired??

I use Italian Cooking and Living.com 's Basic Foccacia recipe. You can make it in the food processor, and it turns out perfect every time.
http://www.italiancookingandliving.com/recipes/archive/3164-Basic-Focaccia,cs=,cc=2,ps=,pt=nc,.html
Sorry that you'll have to cut and paste, I'm a little behind on how to post a link. This recipe is good to add herbs and veggies to.