FOCACCIA FOR FLAVOUR

Put a great deal of effort into this one. Was focussed on getting it right so I didn't take many photos.

A very wet dough (high hydration) = open crumb structure, thin & crispy crust.  

High amount of gluten formation = rubbery appearance.  I don't like it.

Great flavour, nevertheless.  No idea what prompted me to choose a square pan over a sheet pan.  Not using my brains much.

I love Blue Jacket Flour from Taiwan!

If you'd learn to troubleshoot your bad bread, here's a good read.