I found a really terrific recipe for foccacia in The Best Recipes by the guy who does Cook's Illustrated. The first time I made it my dh and I were blown away by it. It was light and had lots of great air bubbles. Yummy. The second time I made it (I think the next day I doubled the recipe and made 4 circles instead of 2 rectangular shapes. It bombed. I attributed it to the recipe being doubled. I made a single recipe the same day, the same way I made it the first time and it still was not as light and airy as the first one. It starts with a small sponge and you grate a boiled potato into it. I nuke the potato instead of boiling it in the water. Any suggestions on what to look for or how to increase light & fluffiness?