Pizza and Focaccia are not the same but you can start them out of the same dough. Pizza should be crispy and has toppings.
This is the forking pizza I made with the same dough. In a home oven you have to double bake the crust if you want crispness.
Focaccia is different when you put it together and should look like this when you top it. (minus the optional cheese) You should taste olive oil and salt in the focaccia dough but not all pizzas have olive oil in the dough. I use olive oil in the dough because I bake mine in a home oven. Neapolitan Pizzas do not have olive oil in the dough because they are cooked at much higher temperatures where the olive oil would burn.
After the olive oil indentations it really only needs salt, maybe some pepper and the most popular herb to add is rosemary.
It should be baked in a high oven and might look like this if you added extra untraditional toppings like I forking did.
Focaccia with pizza topping is forking delicious.