I think it’s technique and quality of ingredients more than a specific recipe. I use bread flour, generous amount of high quality olive oil, and a long slow rise in the refrigerator. Flaky sea salt as a finishing because a difference to me but I love salt.

Thanks everyone. I will start trying each of these starting tomorrow.

This is the best one I’ve ever tried. It’s by Henry Hunter who runs a FB group.

https://pantry.bakinggreatbread.com/recipes/ligurian-style-focaccia?variant=yeasted

Samin Nosrat's recipe is incredible.

https://www.saltfatacidheat.com/fat/ligurian-focaccia

This is easy and delicious

https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

I've had great success with this recipe from King Arthur's. It's a single-day project with a few folds over a few hours. It's quick enough that I don't really need to plan ahead like for an overnight rise. I scale up by 50% because I have only 9x13 pans, not 9x9 like the recipe calls for.

It's a very wet dough, so it took a couple times before I was comfortable working with it.

https://www.youtube.com/watch?v=Fki0cXoi73U

I really like this recipe and it doesn’t taste like a weight loss recipe. You could alter the topping.

https://www.weightwatchers.com/us/recipe/no-knead-zucchini-herb-focaccia/5f36de762333aa39b6feba83?srsltid=AfmBOorYPJzuKpNIAmCjtZEpMllzMj03oYql8G-mZ0kUNI2jo1fGxMyd

I've had good luck with the Serious Eats focaccia - it's my go-to source when the ATK recipe for something is too fussy.

https://www.seriouseats.com/easy-no-knead-focaccia

^^ note that there's a long rise in the fridge, (overnight up to two days) and it's a huge recipe (two cookie sheets) so this is great for a busy person who plans ahead (you don't have to babysit the rise in the fridge) and wants to freeze half the focaccia!

Hi OP, not what you want to hear but there's a King Arthur flour mix (usually with the flours and muffin mixes) for Focaccia that is PRIMO in a pinch and you make it in under an hour.

Beyond that, I had saved this recipe that is tried and true (I am not a great bread baker!). Apologies to Saltie whomever that is. Thanks for the recipe! Credit where credit is due!

Saltie's Focaccia

6 1/2 cups flour
2 tablespoons kosher salt
1 teaspoon active dry yeast
3 1/2 cups warm water
1/4 cup extra-virgin olive oil, plus more for greasing and drizzling
1 pinch coarse sea salt
In a large bowl, whisk together the flour, salt, and yeast. Add the warm water to the flour mixture and stir with a wooden spoon until all the flour is incorporated and a sticky dough forms—no kneading required. Pour the 1/4 cup olive oil into a 6-quart plastic food container with a tight-fitting lid (or a large bowl). Transfer the focaccia dough to the plastic container, turn to coat, and cover tightly. (If you're using a bowl, wrap tightly and thoroughly in plastic wrap, making sure there's plenty of room in the bowl for the dough to rise.) Place in the refrigerator to rise for at least 8 hours or for up to 2 days.
When you're ready to bake—I've found that a 2-day rise is best, but 1 will work just fine—oil an 18 x 13-inch baking sheet. Remove the focaccia dough from the refrigerator and transfer to the prepared pan. Using your hands, spread the dough out on the prepared pan as much as possible, adding oil to the dough as needed to keep it from sticking. Place the dough in a warm place and let it rise until it about doubles in bulk The rising time will vary considerably depending on the season. (In the summer, it might take just 20 minutes; in winter, it can take an hour or more.) When the dough is ready, it should be room temperature, spread out on the sheet, and fluffy feeling.
Preheat the oven to 450°F.
Pat down the focaccia to an even thickness of about 1 inch on the baking sheet, and then make a bunch of indentations in the dough with your fingertips—like you're playing chords on a piano. Dimple the entire dough and then drizzle the whole thing again with olive oil. Sprinkle the entire surface of the focaccia evenly with sea salt.
Bake, rotating once front to back, until the top is uniformly golden brown, about 15 minutes. Transfer to a wire rack to cool, then slide out of the pan. Use the same day.

Does anyone have a good one? I have tried Sally's Baking Addiction recipe twice now (bought new yeast for second try), and it came out hard and flat. America's test kitchen recipe has a ridiculous number of folding and kneading steps. Anyone have a good one?