I don't know why but I've never really been successful at making focaccia. I tend to roll them too thin, thinking they will rise and I didn't want to end up with a really thick focaccia. And because it was thin, they end up crunchy and dry. So when I saw this recipe from King Arthur Flour, which was baked in a 9x13 pan (I can't roll out too thin!) and doesn't require kneading, I had to try it. Living at altitude (6100') often means that flour is drier and thus absorbs more liquid. So I usually decrease the flour amount or add more liquid when I bake bread. So I decreased the flour 1/4 cup. Batter looked fine, so I had high hopes. Not sure if that was the reason, or I just overbaked it, but it came out dry. I think next time I'll try making focaccia using pizza dough if I don't try the recipe again. Check out the recipe here.
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