Roll out to as thin as you get it, then flour the flattened dough, make fists with both hands and as if punching upwards to support the dough. Spin slowly and stretch PATIENTLY with your fists at near the circumference of the dough. When you get it to ROUGHLY the size of your olive oiled pan, toss it over the pan and stretch it to meet the edges of the pan. I usually pull over the pan. Fill with cheese, do another to top the focaccia.
Again, roughly the size of the pan and you can always stretch it to the edges of the pan and press to seal. Run rolling pin on the edge to trim off the dough.
What do I do with the cut off dough? (I hate to waste!!)
I roll it out to playing card thickness , spread some fresh spinach, add some feta cheese to half of the size of the roilled dough, then fold it over and pan fry over a slow heat. The Turks brush butter over this, I just use some olive oil because it is easier to reach. I suppose I am lazy.... Sometimes I add some ham or minced lamp. Serve with wedge of lemon. Gözleme!!!