Focaccia with Blackberries, Thyme, and Goat Cheese

Just let me say I stopped cooking and baking, with the exception of holidays, years ago.  And I avoid yeast products like the plague, but this recipe intrigued me so I gave it a whirl.  The only differential, I substituted feta for the goat cheese. 
Riddle me this:  Why does it take four hours of rising to end up with a product that has the consistency and texture of  pizza dough?

I'm visiting with Mae Clair today.  If you're in the vicinity please stop by and say hey.