 So you're going to put that in a bowl, let it set, rise a little bit. A lot of the focaccia recipes that I've been researching talk about like a two- or three-day rest, kind of let it ferment a little bit in your refrigerator. Then you're going to spread it out into your 9x13 and punch it in with your fingers, and that's the indentations of the focaccia. Then from there, you can top it.