For some reason the focaccia stuck to the sheet pan despite the pan being well greased. Also got very little rise. Maybe the half sheet pan I used was too big? On the bright side it actually tastes good!
As “failures” go, that doesn’t look bad at all.
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Looks good to me too. Thin is a more traditional style, but you can bump the ingredient amounts up by 20% or something to go thicker.
(I used a ton of oil the time mine stuck, too, thus my eventual reliance on parchment.)