I think I finally got it

Or at least getting warmer to understanding how I should be making a focaccia in a warm climate like mine (it’s to be noted that while Dec is considered the coolest month where I am already, room temp is still certainly not between 20-25c, we’d need the AC for that lol).

And I really think the trick is to use much lesser instant yeast and to use room temp water, not warm (might even work to use cold water). I made these tweaks and cold proofed the dough overnight for ~14hrs after bulk fermentation and the result was a really flavourful and fluffy focaccia.

That said, there’s still much to improve on in terms of topping placement and aesthetics, temp and oven settings. I also noticed during dimpling that there were huge bubbles around the edges as compared to the center which was quite “flat”, not sure why.

Wish I could post a video of me squishing the crumb!