Wanting focaccia but having waited too late in the day I tried this recipe today. I followed it exactly and used the Ankarshrum mixer. After half an hour it had not risen, probably the kitchen was too cool, so I put it in the proofing drawer. It rose fine. I wet my fingers and poked holes, sprinkled it with herbs de Provence, olive oil, and flake salt. After 25 minutes the top had not browned at all but the internal temp was around 200 and I didn't want to bake it longer. So I put it under the broiler until it browned somewhat. The result was disappointing, bland, oily, and not very interesting. There was not much gluten structure although it was fluffy. I won't make this one again but will try the recipe that rests in the refrigerator for 8+ hours and hope it is better.

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