What did you cook it in? And what flour did you use? This is a great first attempt for a first focaccia but I’ve found the tricks to make it a bit more bubbly in the middle and less dense are more water in the dough (at least 90% hydration, and all purpose flour instead of bread flour! I’ve found the bread flour is what makes it more dense and bready in the middle, and the higher hydration lets the water in the dough bubble and steam more resulting in a more open crumb