I am a baker for a restaurant in Mammoth Lakes, CA which is at an elevation of 8050. I bake focaccia for the restaurant and am using a convection oven. The recipe I use was developed for a slightly lower elevation and baked in a combi oven using moisture. When I bake the bread using the convection oven, it gets very brown on the edges and the middle is pale. and sometimes the underside of the bread is not cooked enough. I bake the focaccia in 10# portions on a full sheet pan. The original recipe states to bake the bread at 425 for 20 minutes using 20% moisture. Since I don't have a combi oven, I tried baking it at 425 for 25 minutes but the bread comes out pale in the middle and undercooked on the bottom. When I cook it longer, it browns on the edges to fast. I tried lowering the oven and lengthening the cooking time but the crust is too hard for my liking. Can anyone offer any tips or am I just stuck with overly crusty focaccia?