Made some more Focaccia. I did some research and decided I’d bake hotter/faster based on what I read.
I was more patient this time and letting the dough rise a bit longer once stretched and placed on the olive oil drizzled pan.
Toppings this time were green Olives, Rosemary and pink Himalayan Sea Salt.
My method change was to preheat a cookie sheet for inverted at 450°F for 20 minutes. I then baked the Focaccia for 15 minutes, spun around and continued baking for another 15. Internal temperature was over 200°F once baked.
I can as pretty pleased with my updated method. Toppings were really good. This is a great bread to make!