Hi Calla, for a softer focaccia, you may want to make it a little thicker next time and perhaps reduce the baking temperature to 350°F after 15 minutes of baking. Aim for a nice light golden brown color. A tough bread could also be the result of adding too much flour, which is easy to do if you measure your flour by cups. For best results with our flours and recipes we recommend either weighing your flour or using this method to measure your flour by cups. One other possible cause of a tough dough would be over-kneading, which is unlikely to happen when you knead by hand, but could happen when you knead with a stand mixer. When using a KitchenAid type mixer, I would mix on the lowest speed for about 3 minutes to blend all the ingredients, and then mix on speed 2 for 3-4 minutes to knead the dough. 

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