Focaccia problems, diagnosed

Check the dough before the bake: airy focaccia needs both enough water and enough proof. King Arthur's current open-crumb guidance recommends a high-hydration formula and waiting until the dough in the pan is visibly very bubbly and marshmallow-like. Its Big and Bubbly Focaccia also uses repeated bowl folds to build enough strength for the wet dough to rise high without becoming tough.