Focaccia can be made with any type of bread/pizza dough, left for long enough. Friends make it when their bread overproofs way too much. A small piece of advice would be to flatten the dough to spread it out to a shape of the tin, then pricking it with a finger quite regularly and then putting olive oil, rosemary and coarse salt on top. And it can do the final rise for much longer - doesn't have to, it's just a hint that focaccia isn't about a big rise.

I suddenly got hungry, I'll go and get breakfast :)