thanks. I've been experimenting with focaccia and working my way up to high 70s HR, trying to get this kind of crumb. What is your baking procedure?
I pretty much made this dough as I would for a pizzarium style pizza - exception being the thickness factor for a focaccia is slightly higher than for pizza. Key is to develop the gluten through stretch and folds or what Bonci calls "rigeneri"
. As far as baking procedure, I place the oiled pan in the bottommost rack for the first several minutes until the dough "sets" and the bottom is golden brown, then move to the middle rack for the remainder of the bake.