Your suggestions helped a lot in getting a crispy bottom and big bubbles in my focaccia, so I wanted to say thanks to those who offered advice. Still a work in progress, but I am pretty happy about how far it's come!

Edit to add changes I made and link the original post:

- I used less flour (from 570g to 512g), making it 90% hydration instead of 80%, which also makes less dough so I did not end up going up a pan size like a couple people suggested in my last post

- Two more rounds of stretch and folds

- Start my bake on the bottom rack of the oven with bottom element only, and finish on the top rack with convection.

Edit 2 to add the recipe in case anyone wants it