A "local color" type story played a couple of times on the news last week featuring a bakery in the North Beach section of San Francisco - "Liguria Bakery". The bakery has been there for many, many years and they only have one product, focaccia, which they sell in 8 x 10 sheets for about $5 each. Different topping flavors. They are open until they sell out the daily inventory and then they close no matter what time.
During the story, a woman that is part of the family and that works there said the oven is at 700-900 degrees. I also surfed around and saw a couple of references to 800 degrees. The oven is the original oven, converted to gas.
I have never seen a focaccia recipe baked at coal oven/WFO temperatures.
Does anyone have any experience at this or any "how can this be?" explanations or pointers?