A good focaccia should have lots of holes - the sign of a wet dough. Many bakers use an electric mixer for wet doughs but I still prefer a bit of hand action. This focaccia is studded with squished cloves of caramelised garlic and scattered with goat's cheese and fresh thyme. I used two types of goat's cheese - hard cubes that stay fairly intact when baked and smears of soft cheese that blister into a golden crust.