Before and after of my focaccia (thanks Breadit!)

Your suggestions helped a lot in getting a crispy bottom and big bubbles in my focaccia, so I wanted to say thanks to those who offered advice. Still a work in progress, but I am pretty happy about how far it's come!

Edit to add changes I made and link the original post:

– I used less flour (from 570g to 512g), making it 90% hydration instead of 80%, which also makes less dough so I did not end up going up a pan size like a couple people suggested in my last post

– Two more rounds of stretch and folds

– Start my bake on the bottom rack of the oven with bottom element only, and finish on the top rack with convection.