2 recipes rustic bread dough 1 tablespoon cornmeal 1/4 cup olive oil 1 tablespoon minced garlic 2 tablespoons minced fresh rosemary 1/2 cup grated Pecorino Romano cheese Roll the dough out to 12x18 inches--it should be about 3/4 inch thick. Dust a 12x18 inch baking pan with the cornmeal. Gently slide the dough onto the baking pan. Using a fork, poke holes all across the dough. Sprinkle the olive oil, garlic, and rosemary across the dough and gently rub it in with your hands. Sprinkle the focaccia with the grated cheese and bake in a hot oven (450-500 degrees Fahrenheit) for 10-15 minutes.