This recipe makes enough for 2 good-sized loaves. Or you can take 2/3 of the dough and bake it in a 9x15-inch baking pan, and the remaining third of the dough free-form on a baking sheet. You can make it all in free-form loaves that look like puffy pizzas, or shape them into casseroles or cake pans – there are no absolutes on the shape of this bread. The bread takes on the flavor of the olive oil so use a good quality one. Like most breads, this focaccia freezes well. You can also slice several day old focaccia bread and toast it, serving it with butter and/or honey. From the Simplyrecipes.com website. Note: rising time is not included in cooking time. This recipe has VERY detailed directions so don't let the length of the instructions scare you...it is quite simple.