I tried the NYT NK dough as a foccaccia and it came out delicious. I
uses a pizza peel, and laid out the dough on a sheet of parchment
(sprinkled with corn meal). In the oven I use a pizza stone
(pre-heated for 25-30 mninutes). After I dressed the foccaccia with
olive oil, sun-dried tomatoes, and sea salt it went into the oven (475
degrees F.) About six minutes I slipped the parchment out from under
the foccaccia, and finished the bread (approx. 7-8 min. more) directly
on the stone which made for a nice bottom crust.

Cheers,

Steve