my 2nd sourdough focaccia attempt (jalapeño cheddar)

i started my sourdough journey less than 3 months ago, so i'm still very much learning. i've only made 3 sourdough loaves so far and i've been doing open baking since i don't have a dutch oven yet. so for now, i decided to focus more on focaccia since it's one of my favorite breads and something i actually eat more often anyway. plus, i still haven't gotten a dutch oven yet.

i made my second ever sourdough focaccia yesterday and i'm actually really happy with how it turned out, especially compared to my first one. my first focaccia was really under fermented so it ended up being super dense and gummy.

recipe:
– 500g bread flour
– 400g water
– 100g active sourdough starter (100% hydration)
– 25g honey
– 25g extra virgin olive oil
– 10g salt

inclusions:
– 1 block of cheddar cheese (i grated part of it and diced the rest)
– 4 jalapeños (3 minced and 1 sliced for the top)

i didn't weigh the cheese or jalapeños unfortunately.

process:
– mixed everything together and my dough temp was 77.9°F
– i did 3 stretch and folds. i added some of the cheddar and minced jalapeños during the second stretch and fold, then added more during the third. after that, i did one coil fold
– bulk fermented for around 6 hours
– lined my pan with parchment paper and coated it with evoo
– transferred it to my 9×13 pan and let it second rise at room temp for 2 hours
– it was getting late so i put it in the fridge for a cold ferment overnight
– took it out of the fridge at 4am and let it continue proofing in the pan until 7:45am (i had a school orientation in the afternoon so i decided to bake it in the morning)
– added the remaining cheddar and the sliced jalapeño on top before dimpling and after
– baked at 425F for 30 mins
– let it cool for an hour

overall i'm really happy with how this turned out, especially after how my first one came out but i still feel like the crumb could be a lot lighter and airier. what can i change next time to get that really light, airy, and pull-apart crumb? any tips are appreciated!