This is a little something different. I used a prep Trish uncovered from a French video. It uses a full charge of yeast, no sourdough/poolish/starter/chef/levain or anything like that but does have a delayed fridge rise.
Here it is in short note form:
flour 1000 g
water 700 g
mix, knead briefly, let sit for an hour (autolyse)
add salt (17 g) and yeast (Fleischmann's rapid) (7 g) and knead (machine)
let rise in fridge 12+ hours
let warm a couple hours at RT
portion into loaf size (in this case 425 g x 4)
round the dough and let rise about 2h
dock and bake in 450 convection oven for 10 min
turn oven to 350F for additional half hour
I'm not sure what differentiates a focaccia and pizza, especially in the states. Ultimately, I don't care. Here's a few shots of a focaccia I did recently and instead of a traditional salt and rosemary, I let my hair down and went nuts.
Milk 100 g
Water 300 g
Olive oil 50 g
salt 10 g
sugar 10 g
unbleached white 600 g
Fleischmann's rapid yeast 7g
Spin it in a dough machine, let rise a couple hours, round it, plop it in a 11 x 17" sheet pan, proceed as above, add anything you want. let rest about a half hour, top it, bake at 400 about 40 minutes.