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1
Thirty minutes before baking, preheat the oven to 450F and place a pizza stone or baking tiles, an inverted large cast-iron skillet, or a heavy baking sheet on the middle rack of the oven to heat.
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2
If the dough has been refrigerated, bring to room temperature 15 to 20 minutes before shaping.
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3
On a floured work surface, flatten the dough into a disk and roll it, or press, pat, and stretch it into a rough circle, about 12 inches in diameter, adding a little more flour if necessary to keep it from sticking.
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4
Place a sheet of parchment paper roughly the size of the dough on a peel, rimless cookie sheet, or an inverted baking sheet.
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5
Transfer the dough to the parchment.
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6
Prick the dough all over with a fork and brush it with 1 1/2 teaspoons of the oil.
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7
Cover loosely with plastic wrap and set in a warm place to rise until puffy, 15 to 20 minutes.
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8
Arrange the optional toppings over the dough; if using cheese, add it after the dough has baked for 4 to 5 minutes and is just beginning to puff and brown.
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9
Using a slightly dampened brush, brush lightly with oil.
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10
Sprinkle with the salt.
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11
Slide the dough, still on the parchment, onto the hot pizza stone.
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12
Bake for 15 to 20 minutes, until the bubbles that formed on the surface are golden and the edges of the dough are browned.
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13
Remove the focaccia from the oven and slide it off the parchment; brush with the remaining oil.
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14
With a heavy chefs knife, cut the focaccia into wedges.
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15
Serve at once.
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16
Improvisation 1: Classic Rosemary Focaccia
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17
Follow the guide above, using 3 tablespoons fresh rosemary leaves or 1 tablespoon dried crumbled rosemary as the topping.
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18
Improvisation 2: Garlic and Sage Focaccia
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19
Follow the guide above, using the sage leaves and garlic cloves as the topping.
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20
Improvisation 3: Onion and Fennel Seed Focaccia
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21
Follow the guide above, using onions as the topping.
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22
After brushing them lightly with oil, sprinkle with the salt, a pinch of sugar, freshly ground black pepper, and 1/4 teaspoon ground coriander.
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23
Scatter 1 teaspoon fennel seeds over the top.
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24
Improvisation 4: Black Olive and Herb Focaccia
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25
Follow the guide above, using olives as the topping.
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26
Sprinkle the oiled dough with about 1 tablespoon minced fresh thyme or rosemary, then scatter the olives over and press them gently into the dough.
