Focaccia - Lisa -

I've never had the wetness on top. After mine rises, I make the 'dimples' and then drizzle with a TEENY amount of ol - and brush it around to cover - and I usually sprinkle lightly with sea salt and coarse ground black pepper.
Mine usually comes out with a sort of crisp/chewy crust - and the dough down below is full of holes and chewy.

One time, there was a bit of 'wetness' underneath this crust. I don't know what caused that ??? too much oil? Anyhow it was still good.

When I decide to put MORE topping on - i.e. something like caramelized onions, etc. I do not get the crust my husband and I like .... so I leave it with the salt/pepper -- or sometimes a bit of grated romano. But the dimpling and oil is necessary. Hope your next one turns out 'un-wet'!