a few minutes, then let it rest for about 10-15 minutes, covered with a cloth. This will make the focaccia more elastic and easier to roll out.
Divide the dough into two parts and roll them out into two discs the size of the pan. Heat a lightly greased nonstick pan and cook the first crust for about 5 minutes, then add the filling of your choice, cover with the second crust, and continue cooking for another 8-10 minutes, flipping the focaccia halfway through.
Stuffed Pan-Fried Focaccia: The Classic Version
