Oily bottomed bread

How can I get bread to turn out with a bottom similar to Pizza Hut pan
pizza?  Whole Foods here has some small breads (sort of focaccia/ciabatta
like) that are topped with asiago cheese.  The bottom is very oily and
crispy, sort of like it is fried.

I made some focaccia and put it in a pan sitting in what I thought was quite
a bit of oil.  When baked, it did absorb the oil and it could be tasted in
the bread, however, it had normal bread consistency, and not that crispy,
fried texture I'm looking for.

Any ideas?

Thanks