Re: Focaccia

Anyone know if you halve a dough recipe, do you halve the time? For example, if 900g of dough takes 20 minutes at 400F, if you use 450g in the same pan, does it only take 10 minutes at 400F?
Reason being, i love this recipe and method i just tried, but i want the same amount of bubbles, but half the thickness. And i think 20 minutes is too long.