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Bake the Focaccia:
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| 1 | Thaw overnight in the refrigerator |
| 2 | Remove from plastic bag, cover the top and let rise in warm place for 2 hours |
| 3 | Preheat the oven to 500°F (260°C). |
| 4 |
Place the sheet pan in the oven, then immediately lower the temperature to 450°F (200°C).
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| 5 | Bake for 10 minutes, then rotate the pan 180 degrees. |
| 6 | Continue to bake for 10 to 20 minutes longer or until both the top and underside are golden brown and slightly crisp. |
| 7 | Remove the finished focaccia from the oven and immediately transfer it to a cooling rack, removing the paper as soon as it is cool enough to handle. |
| 8 | Cool for at least 20 minutes before cutting and serving. |