Hello everyone. I have a great focaccia recipe that I make in my restaurant. The problem is, all of the sudden, I am getting all kinds of large bubbles in the focaccia when I bake it. It hasn't happened before, and it is happening all of the sudden. I have played with a lot of variables - cooking temp, water, rest times and so forth, but for some reason, it is not making much of a difference no matter what I do. Maybe it is a combination of variables? Does anyone have any suggestions? These large bubbles are ruining my bread! Thanks everyone!