I make focaccia every day. I have an awsome recipe that was going great for the past few months. Lately (three weeks) I have lost the thickness. It will rise the first time (30min) then I transfer to the cooking pan and spread it out like usual and pro-oven proof another 30 min. When I pull it out and add the seasoning and cheese on top it sinks flat and will bake that way. What is going on here? It never did that untill three weeks a go.