Good day,
I need some help regarding a problem I have every so often. The focaccia separates at the top crust. I mix, autolyse for 30 minutes, stretch and fold 3 times with 30 minutes rest in between, ferment overnight under refrigeration, either put into a sheet pan or divide like pizza dough. Ferment again overnight. Allow it to rest at room temp for a few hours. Press down and dimple surface, spray with water and drizzle with oil. Bake.
Let me know if you would like any more details.
Thanks!
Chris