Pizza parlors in the United States may not sell focaccia bread as commonly as bakeries in France sell baguettes for a few reasons. One reason may be that pizza and focaccia are both considered to be Italian foods, and thus may be seen as competing with one another in the same market. Additionally, pizza has a longer history and greater popularity in the United States, while focaccia may not have been as well-known or widely consumed at that time. Another reason could be the way the two foods are traditionally prepared and served. Pizza is often served as a full meal, while focaccia is more commonly served as a side or snack. This may have made it less practical for pizza parlors to offer focaccia on their menus.
Additionally, the traditional recipe for focaccia is a bit more complicated than pizza dough and it requires more time and preparation. Also, the ovens used for pizza are not the same as the ones used for Focaccia.
As for the time, it takes to make both, it can vary depending on the recipe and the method used. Focaccia bread typically takes longer to make than a baguette because it requires a longer fermentation period. The dough for focaccia bread is typically left to rise for several hours, whereas the dough for a baguette is typically only left to rise for about an hour. This longer fermentation period is because the dough for Focaccia bread is typically oiled and requires a more complex dough than the simple dough for a Baguette, which is a lean dough.