Focaccia that's a bit like a crumplet?

Hi everyone, I've been trying to make focaccia at home with bakers flour (13.5% protein) by following videos on YouTube. It's getting closer but the insides is still quite moist like a crumplet and the outside is now crunchy. I've baked it at 220degC for 25 min, should I try a longer bake time at a slightly lower temp to make it a bit dryer?