Flour is very important: do not use a weak flour, poor in protein, but a medium-strong one, with 12-13 g of protein per kg of flour. This type of flour absorbs enough water to prevent the dough from becoming sticky and to allow it leaven well.
Pay attention to the temperatures: yeasts work well at temperatures between 25° and 28°C. Therefore, do not use hot water, but the warmer the room temperature, the cooler the water must be. Do not allow your dough to leaven in an environment where the temperature is above 28°C. Cold also inhibits leavening: if you have no alternative, turn on the oven and then turn it off to obtain a temperature between 25° and 28°C, then place your dough to leaven, closing the door to prevent heat loss.
Do not let your dough near drafts: a crust will form on the surface preventing it from leavening.
Do not add the water and extra virgin olive oil all at once, but in small doses, always waiting for the dough to absorb the dose inserted before pouring the next one.
Salt inhibits the action of the yeast: do not add it immediately to the other ingredients, but when the dough starts to form.
Do not skip the leavening phases as this would compromise the focaccia!
Do not forget to press the focaccia with your fingers when adding the emulsion: the emulsion enters the “eyes” that form in such a way as to create the right contrast between crunchiness and softness when baking.