Help troubleshooting focaccia
Hi there. I appreciate any help figuring out what went wrong with my focaccia. The pictures show 1) the proofed dough before dimpling, 2) immediately after dimpling, 3) after baking, and 4), the tight slightly gummy crumb. I know I used a much too small pan on the top rack with a pan underneath to catch oil which kept it from getting enough heat, but I suspect there are other issues as well. I used KA bread flour and I used this recipe:
https://www.dishbyrish.co.uk/2025/12/how-to-make-focaccia-easy-no-knead-recipe/
But I did end up mixing it in my ankarsrum mixer for a few minutes on medium high because it was so weak and soupy, I got the feeling it wasn’t going to be strong enough to handle the long cold ferment. After that it was smoother and starting to actually hold together. I did a few gentle coil folds every 20 minutes before putting it in the fridge for about 36 hours. I removed it and let it sit at room temp for close to 3 hours before baking at 450F. It was nice and jiggly and it seemed strong enough to not be disturbed by the dimpling except for one bubble that deflated in the middle.
Did i overmix it and should have stuck to the stretch and folds even though it was so weak? Or is it maybe under or overproofed?