Nice picture, though the crumb of the bread does not seem very open to me. It almost seems as if the bottom of the bread is not done. Or has it absorbed too much oil? I'd recommend a foccacia recipe that uses a preferment like a poolish, or at least a bit more time for fermentation.
Hi Thomas, It was a bit of both. :) The bottom of the bread was indeed not fully done and it absorbed some oil. I agree with using a recipe with more time for fermentation.