Since I got serious and really researched focaccia my best was with 100% pizzeria and worst was with 100% rinforzato. I used to spend a lot of time in Liguria, so I'm familiar with good focaccia. 100% pizzeria or 50/50 were great. 100% Rinforzato was not quite as good. Of course, its a small sample size and I'm sure I'm not consistent from bake to bake in my procedure.
I don't have much experience with making focaccia, this was my second attempt at this kind of focaccia. It was a mixture of the "official" recipe and a video I watched. Here is a link to the official recipe:
http://www.focacciagenova.it/aziende_leggi.php?id_aziende=1&gett=sThe video I watched was:
The "official" recipe calls for 00 rinforzato, but I suppose it depends on what one means with rinforzato

What was the difference between using rinforzato or pizzeria?
Unfortunately I'm not sure I'm going to be making a lot of experiments with this style and with different flours, and I'm also not sure what to do about buying flour. I suppose I could buy 25kg of pizzeria next time, but I think I prefer the saccorosso as everyday flour.
These ferment times you mention are for focaccia or pizza? My main focaccia rise is 4 hours. The rest is stretching over the course of 30 min and 45 min after the brine.
The 8/24/32 RT was regarding pizza, Neapolitan and Roman thin style, but I've also made pizza in teglia/pala with 48 hours CT (fridge). Though I've been making some 4 hours RT pizza alla pala lately.
This Fugassa was just about 4 hours at RT (including the mixing time), 2 hours final rising after adding the oil/brine mixture. It was quite warm in my kitchen, maybe even 28C.. My mistake the first time was to fold the dough a couple of times, it was nearly impossible to press into the pan!

This time I mixed it, left it 10 minutes on the bench and then gently rolled it into a loaf for the first rising. It was a lot easier to push out into the pan! Kind of stupid to give the dough a lot of extra strength after mixing it for 15 minutes in the spiral mixer! But like this we learn!
