Take the pan of dough out of the fridge and set on the counter. Let it come to room temperature (2-4 hours). The focaccia dough will begin to bubble up as it sits on the counter.
Preheat oven to 450 degrees.
After the dough is at room temperature, puffed up and you see little air bubbles, take your fingers and gently dimple the dough. Start at the top and work your way down the dough until the entire focaccia is dimpled and bubbly.
Drizzle olive oil over the top of the dough. Top with your choice of fresh or dried herbs, salt and parmesan cheese (or any other topping you would like ie: cherry tomatoes, peppers, olives, etc...).
Bake for 25 minutes until bubbly, crispy and light golden brown on top. Let cool in the pan for 5-10 minutes before removing to a wire rack.
Cool to room temperature before slicing. Enjoy!