u/Express-Remove3404

First attempt at a full sourdough focaccia today, normally added small amount of yeast prior. Should I have fermented slightly longer?

95g starter
585g water
740g flour
18g salt
Fermented about 5 hours with 2 stretch and folds
Poured in oiled 9x12 and gently shaped let rise for about 3.5 hours poured more oil and dimpled with kosher salt, dried Italian seasoning and freshly minced garlic
Baked 425 for 32 minutes