Focaccia not cooking thru
So im having trouble getting this focaccia to cook all the way through. Initially I thought it had to do with the water and oil poured I too prior to baking. But it's definitely just not cooking ( bottom and too brown nicely, but top 1/4-1/3 stay doughy). I'm cooking very high heat (preheat to 500 then lower to 450 upon putting it in). this last batch I had it on the middle rack and neatly burnt the bottom. Do I just need to be at 375 or something? Or maybe put another empty pan below it to shield some of the direct heat? I'm under the impression the high heat is necessary. I'm doing rel focaccia Genovese. Following a few different authentic recipes and videos. Thanks.