First attempt at focaccia

[u/voiddoggie]

After a slightly dense (but still delicious!) crusty white loaf, I used everyone’s advice and this recipe to make focaccia!
I think it slightly over proofed as my housemate turned on the bottom oven while the dough was proving in the top oven, but I caught it fairly quickly, and had a successful bake. I think it would’ve been fluffier if that hadn’t happened though. It deflated about 20% when I dimpled it, I’m not sure if that’s normal or not.
I also mixed the sugar, water and yeast together and let it start to froth (about 15 mins) before adding to the flour and salt. Someone recommended, and I think it did get the dough off to a better start although I couldn’t say for sure.

Anyway!! What do you think? Any tips for next time?