Recently started making focaccia and I have a few questions about some of the terminology that's often used surrounding... well, Focaccia, yes, but also just all breads lol.

1) Is this good looking focaccia?

2) I often see "chewy" as a negative descriptor for focaccia, but what does that mean exactly? Mine has a chew, but it's not a jaw workout to eat. To liken it to steak, it's not like we're looking at the same chew you get with raw steak cut along the grain. It definitely has more to it than grocery store white bread.

3) Again about the inside, a lot of the time I'm mostly seeing focaccia online that is airy and fluffy in a way that mine doesn't exactly look? Like, mine is moist inside - not wet, but definitely not like a fresh baguette's level of fluffiness. Is this just a product of social media? Or how might I achieve that if not?

4) My hands come away lightly oiled when I eat this.…