Instead, try using equal parts all-purpose flour and bread flour, which will give you a more elastic and chewier crumb, or substitute finely ground 00 flour for all-purpose flour.
A common misconception about focaccia is that it’s a low-hydration dough, when in fact it’s quite a wet dough, as the water gives it that chewy texture.
As a good rule of thumb, you should use about 1 1⁄2 cups of water to four cups of flour. For the best texture, let it proof overnight so the gluten can develop.
Moreover, the salt helps hold in carbon dioxide as the bread proofs, keeping the dough soft and fluffy. Just don't add the salt directly on top of the yeast, as it can kill it.
Instant yeast is finer than active dry yeast and does not require activation before use. Simply add the yeast right in with the flour and get to work on your dough.
Poolish is a type of fermented dough made of commercial yeast that has been allowed to pre-ferment for 12-24 hours before use, adding more flavor to the bread.