I was eager to bake Focaccia, 13th recipe in The Bread Baker's Apprentice Challenge but I was sort of disappointed after slicing the bread. Although very yummy and the crust crispy, I find the crumb, which has irregular large and medium air pockets, oddly soft and airy. I prefer very chewy focaccia and the crumb of this focaccia definitely is not, at least to me it isn't.
I don't know where I did wrong because I followed the recipe (using bread flour) accordingly, did not change any of the ingredients or procedure except I baked them pizza-style in round pans. I used 8 ounces of dough in 8-inch pans and 10 ounces in 9-inch pans and they baked to the perfect thickness of 1½ inches. On a positive note, I love the herbed oil and will use it again with different herb combination but I don't think I'll follow this dough recipe next time I make focaccia.
Here is a better recipe, also from Peter Reinhart.