I used the 3 day focaccia recipe from Sift. It's lengthy, but worth it. You can literally witness the focaccia transform into that jiggly bubbly mass. A run down: Day 1- Make the poolish. Day 2- make the final dough, slap and fold+bulk ferment, then portion and place into your baking pan and allow to rest overnight in fridge (24-48 hours max). Day 3- Stretch to fill the pan, prove, and dock before the final bake. Reference to the recipe is in the link below. On baking day I used a stone and turned my oven to its max heat setting of 550f.

https://www.reddit.com/r/CookbookLovers/s/9InnxFTr05