The dough prior to going into the refrigerator. I used a large glass mixing bowl and covered it with plastic wrap. In my mind I had images of it rising out of the bowl and all into the fridge.
The dough after 24 hours in the refrigerator. The bowl was big enough! Whew!
This is the finished foccacia. I used a jelly roll pan (15" x 10") and it seemed to be a good size. The bread was still thick enough to slice in half for tomato sandwiches tonight. You could use a large cookie sheet without it being too thick.
A close up of the dimples and herbs