This recipe was pretty streamlined... 1 hour to rise, then knead a little, then shape/ press holes, 10 minute rest, then bake 15. Some of the other recipes online used multiple flours and an overnight rise. I'm happy with this... I didn't want it to be really thick and doughy.... Next time I'll do fresh herbs and sun dried tomatoes or some other veggies. I'm just happy I can eat flour 😁

ngl that's— I burned through a whole afternoon last month getting focaccia dough right, kept undersalting it. what ratio are you using?