I use this dough so many ways: Naan, tortillas, pizza crust and Mini-Focaccia. The Focaccia are more Focaccia-like than actual focaccia, but I divide the dough in 4ths and use Breadtopia store’s mini-loaf-pans (USA pans). Let dough rise until puffy, then poke with your fingers, spritz with olive oil and any seasoning.
Those 4 pans are sitting on a quarter-sheet baking pan.
Bake at 425 for 20 min. Check them at 15 and I usually rotate the pan back to front part way through.
I wrap them in parchment and freeze in a Ziploc if I don’t use them all within a day.
***Added later …. if you don’t have/want mini bread pans, you could give the focaccia treatment to an 8x8 pan: oil pan, let dough spread out and get puffy, poke, spritz with olive oil and whatever toppings.