parmesan - garlic focaccia

I've not had a lot of luck with focaccia in the past. Perhaps my uncertainty about how focaccia differ from ciabatta affects my appreciation somewhat. After all, aren't they both flat (ish) Italian breads made from very wet dough? Whatever their differences, this focaccia turned out wonderfully. I made a small 9" round, drizzled liberally with extra-virgin olive oil, and topped with freshly grated Parmesan cheese and crushed garlic. P. said it was "amazing."