Mix the dough using either Bread Machine dough setting or by hand, leaving the dough to rise until doubled in size.
Prepare a baking tray by brushing liberally with olive oil and sprinkling salt all over the tray.
After the dough has risen, empty the dough from the bowl on to the work surface
Roll the dough into a cylinder and cut into small pieces each of which will be rolled into a ball. So the number will depend on whether you want bite size balls (48 pieces) or individual bread roll sized pieces (16 pieces).
Arrange in a baking tin.
Bite size pieces: Using a baking tray, arrange in rows with the dough balls hardly touching 6 rows of 12 balls. They will join when the dough expands
Bread Roll size pieces: Place in a large cake tin 4 rows x 4 balls
Cover with cloth and allow to rise again.
When the dough has risen for the second time glaze the dough with your choice of finishing.
Olive oil, salt and garlic
Olive oil and salt and peccorino slices
bake in the oven at 200°C (Conventional oven) or 190°C (Fan oven) for 23 minutes for a tray or 25 minutes if using cake tin. The top should sound hollow when tapped with a utensil.
Allow to cool on a cooling rack. Extra Virgin Olive Oil can be sprinkled over the Focaccia before serving.