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Grease eight 10-ounce individual casseroles; set aside. Heat oil in a large skillet over medium heat. Add mushrooms, shallots and garlic; sauté for about 5 minutes or until tender. Carefully add sherry (or wine). Simmer, uncovered, until liquid is nearly evaporated. Transfer mixture to a large bowl. Stir in focaccia pieces.
In a medium bowl, combine eggs, half-and-half (or cream), cheese, thyme, rosemary, salt and pepper. Pour egg mixture over focaccia mixture, pressing with a wooden spoon to moisten all of the bread.
Divide mixture among the prepared casseroles. Cover and chill for 2 to 24 hours.
Preheat oven to 325°F. Bake casseroles, uncovered, for 35 to 40 minutes or until a knife inserted near the centers comes out clean.