This focaccia recipe is a typical preparation of bakeries in Liguria. The preparation of focaccia is quite long, with some sites suggesting to raise the dough for at least 20 hours and having the dough raise three times at different steps of the preparation. I prefer quicker approach and this is a variation of the recipe found on the Giallo Zafferano website, to make preparation faster. If you want to go from ingredients to focaccia in a couple of hours, you might want to give this recipe a try.
(*) Even though I never saw it happen in bakeries … usually the focaccia is long gone before it has the time to cool down.