Has anybody got any suggestions about how to adapt the famous no-knead
bread dough recipe to make foccaccia?

I would guess that since I DON"T want the hard crust, I could just put
it on a baking sheet without a lid. Before I make a terrible mess, can
anyone tell me if it would be a bad idea to take the no-knead dough and
slap it on an enamel roasting pan base (the one that came with my oven,
for broiling, with a removable slotted rack - I don't want to use
teflon-coated cookie sheets at high temp) and bake it as foccaccia?

My son wanted to buy foccaccia today at the store and I said no, honey,
we'll make some at home. So I'm hoping to do the no-knead with him for
foccaccia.

Your thoughts appreciated.

Leila