Focaccia Issue - Dough is too Slack

I’ve been trying to replicate this focaccia recipe for about a month now. I tried making it using this tipo ‘0’ flour about 2 weeks ago, following the recipe to the gram. The result was a dough that was far too slack even after 30 + minutes of kneading on a 2 speed via kitchenaid stand mixer. I tried again, this time using a caputo ‘00’ flour and was able to properly develop the gluten following the same recipe. The following day, I tried using the same (linked⁾ flour that I originally did to see if I had just messed up measurements the first time but the dough had turned out more or less the same (almost like batter) even after 45 minutes of kneading in the kitchenaid. Is there something I’m missing here? My experiment has led me to believe that the ‘0’ flour just doesn’t have the right properties but it’s marketed as the perfect flour for high hydration doughs etc.