There is a bakery near me in west Cornwall that does THE best focaccia ever. I bake focaccia myself and I cannot figure out how they get it so good. The crust is so dark all over and crunchy and chewy. Any advice? Is this to do with the oil or flour type used? Oven temperature? I wondered do they wack up the heat at the end? Or put water in the oven? I’m going to experiment myself but thought I’d ask here in case anyone knew some great tips!