With the rack in the middle position, preheat the oven to 230 °C (450 °F).
On a 43 x 30-cm (17 x 12-inch) baking sheet, pour 125 ml (½ cup) of oil. Add dough and spread dough on the whole surface of the sheet with your fingers, turning it a few times to cover thoroughly with oil. Make small cavities in dough with your fingertips. Let rise for 30 minutes.
If making cherry tomato and bocconcini focaccia- In a bowl, combine tomatoes with remaining oil. Spread herbs, garlic and tomatoes on risen. Generously season with salt and pepper.
Bake for about 25 minutes or until crust is golden brown. Top with sliced bocconcini for last 5 minutes of cooking. Let rest for 10 minutes to allow dough to absorb oil. Cut and serve.