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1
Prepare the Focaccia dough, following the recipe through the second 1-hour rise.
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2
Turn out dough onto a well-floured work surface, and pat it out into a 16-by-12-inch rectangle, about 1 inch thick.
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3
Divide the dough into two 16-by-6-inch rectangles (for large loaves), or six 8-by-4-inch rectangles (for small loaves).
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4
Sprinkle a large wooden peel (or the flat side of a heavy baking sheet) with cornmeal.
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5
Working in batches if necessary, transfer the dough to the prepared peel.
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6
Lightly dust the tops of the loaves with flour, and drape with plastic wrap.
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7
Let dough rest until slightly puffed, 20 to 25 minutes.
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8
Meanwhile, place a baking stone on the floor of the oven.
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9
Preheat the oven to 450F.
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10
Working quickly, slide the loaves onto the stone, and bake until the bread is deep golden and sounds hollow when tapped on the bottom35 to 40 minutes for the larger loaves and 20 to 25 minutes for the smaller ones.
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11
Transfer the loaves to a wire rack to cool completely before slicing.
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12
This bread can be wrapped in plastic and kept at room temperature for up to 3 days.
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13
After the dough is patted into a 16-by-12-inch rectangle, it is divided in half using a bench scraper or sharp knife.
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14
Dough is proofed on a peel that has been lightly dusted with cornmeal.
