Cover the bowl with plastic wrap and let the dough rise in the oven with the light on until doubled in size. After 2 to 3 hours, place the dough on a floured surface, roll it out to about 1/2 inch thick (about 1.5 cm), and use a round cutter or a cup to cut out the focaccine.

Place the focaccine on a baking sheet and let them rise for another 40 to 50 minutes. Use your fingers to make the classic dimples, brush with the brine, and top with cherry tomatoes, olives, or other toppings as desired.