I made a focaccia loaf a few weeks ago when it was pretty warm outside. It was delicious! I followed a simple recipe and didn’t have any problems. It was a 4 fold quicker recipe (no overnight rise), and the bread texture looked good throughout the fold and rise times. I have now tried the same recipe 3 times and it has failed each time. After the 3rd fold, the dough started looking shaggy and I wasn’t sure what to do. I continued letting it rise and continued the process only to have 3 pale, flat, bricks of a loaf come out of the oven. Am I overproofing the dough? Or underproofing maybe? The recipe calls for a 30 minute rise between folds and then it’s transferred to a 9x13 pan to rise for an hour before baking. It did appear to rise but the texture changed. The weather has cooled off again and I thought maybe I wasn’t letting it proof long enough. I’m not sure what I did really. The yeast was active when making the dough. Any advice?

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