In the "Fat" episode of Samin Nosrat's Netflix series Salt, Fat, Acid Heat, a Ligurian baker is shown making a delicious looking focaccia that involved pouring a salt/water brine over the shaped dough and letting it proof for 45 min with the brine before baking. A recipe is posted on the show's website here, and credited to Josey Baker. Although the method is somewhat different from what was done on the show, it does use the brine step. I tried it anyway and the crust was indeed very crispy and delicious as promised on the show.
Edited to add that the online recipe calls for 2T salt. I used 1T by mistake as it's what my usual recipe calls for but it turned out to be plenty. With the brine and a sprinkle of salt before baking, I think 2T would be too much.
The recipe certainly does use an abundance of olive oil: 10 - 12T for this 1/2 sheet pan
The crumb:
