I would like to have big bubbles like in 1st picture but each time I ended up with small one… The picture is from this recipe : https://www.emmafontanella.com/no-knead-focaccia And I used high protein flour «13% » I try with 14%, but didn’t make difference. For the last proof before baking I rest the dough for 3-4h, it was in my fridge before. But when I make holes with my fingers it feel like i am destroying the gluten development. I began no be a bit desperate, it’s been over 6 mouth since I tried to achieve big bubbles but I never