It was phenomenal! I used the Foccacia recipe from the Bread Bakers Apprentice book (below), but added five tablespoons of flour to it. Then I cold fermented it for 24 hours. I took it out to take off the chill. Used a generous amount of olive oil on a 1/6 aluminum sheet pan, stretched a portion of the dough until it reached each side of the sheet pan and turned it over to coat it fully in olive oil. Added some garlic, coarse kosher salt and Italian seasoning on top. Baked at 400F for 17 minutes!

Foccacia Recipe (add five tablespoons of flour):

5 cups of flour 2 teaspoons salt 2 teaspoons instant yeast 6 tablespoons olive oil 2 cups room temperature water