WIf you are looking for the perfect focaccia, you cannot avoid Liguria. The dough-heavy sister of pizza is baked and eaten in many parts of Italy, but the version from Genoa and the surrounding area is the platonic ideal: high rise, golden brown, salty and yes, oily.
Perhaps one should not expect it any other way from a specialty from a region that is characterized by olive forests and the sea. Because not only is the dough baked with plenty of oil and even sealed after baking: salt water also comes into play before baking.
This is how a perfect focaccia can be made even for novice bread makers.