Gummy problems with "foccacia" bread

Hi all!

Im a professional chef making bread for the restauraunt I work for. Often we have the same problem of having a gummy underside. I think that the bread is too high of a hydration to form a crust properly before the tops of the bread are done or burnt.

My biggest concern is that the previous chef didnt have this problem but myself and another person have this problem quite often, The head chef and I we discussing that we think that their is too much water. We have tried proofing it longer to maybe make sure the bottom is properly expanded when baked. Maybe the bread is being overproofed?

Anyways here is the recepie as it says in our book at work:

1500g Ap flour

1.5L water (1380g )

15g yeast

25g salt

proof 30 min stretch

proof 30 min stretch

proof 15 min stretch

proof 10 min stretch 

after 10 min place dough into hotel pan lined with parchment and olive oil

Bake 400 F High fan 10 min 

Rotate

10 min

reduce heat to 350 love fan

15 min

rotate 

15 min

rotate 

15 min

The other thing that has been said also is maybe putting the bottom part of the dough on the top part of the hotel pan so the heavest point has time to proof so its not so dense? ive also tried baking it directly on a baking sheet after the crust is formed.

At this point I have so many probabilities going through my head that im not sure what the problem is at this point.