Focaccia behaves somewhat like an "enriched" dough, because of the inclusion of a good amount of oil. Recipes vary, but many involve coating the dough in oil, adding a bit of oil to the dough as well as coating the pan with oil and drizzling oil over the top of the focaccia. This gives focaccia its signature crunch, crispiness and oily flavor and feel. The olive oil lends significant flavor to focaccia, as well. It is an eay no-knead break to make for beginner bakers as well.