Hi Julie, it's not unusual for the outside of the focaccia to be crusty because of the relatively high baking temperature. You could try reducing the baking temperature to 400F halfway through the bake if you would prefer a softer crust, and you might also enjoy baking it in a smaller pan, so you get a thicker result with more interior and less crust. For extra thick focaccia try baking it in one 9" X 13" pan, or two 9" round pans. Baking time will vary a little if you reduce the baking temperature and aim for a thicker foccacia, but look for the lightly golden crust as a good sign of doneness. Brushing the baked focaccia with more olive oil when it comes out of the oven will also soften the crust a bit. 

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