Focaccia technique question
I made Reinhart's focaccia recipe from the BBA a couple weeks ago and it turned out very well. Interestingly, I noticed that the olive oil and water are simultaneously mixed with the flour. I understand that fats are typically added later in the mixing process so that the gluten is given more time to form and so the fat doesn't lubricate the gluten and prevent it from forming longer strands.
Is this the typical mixing process for focaccia? Am I right in believing that the mixing order (combined with the dough's high hydration and generous fat content) produces the tender crumb of a well-baked focaccia? Has anyone tried a different mixing order or an autolyse with focaccia?