Bill, just out of curiosity how come you decided not to bake the focaccia in your Earthstone? If you have I'm curious how you would go about baking breads in there? I have read here and been told that bread is baked with little or no flame, is that correct? Is that the same for foccacia?
On another note, I tried to make some focaccia on my stone last week using a KA recipe with a 15 hour poolish using my stone, and they didn't really come out that great. I wasn't sure if I should have stretched the ball out a little bit like a pizza or just throw the dough ball right on the stone and let it bake, so I kind of stretched it a little bit and try and put those dimple marks with my fingers. Anyway, I had trouble getting the focaccia to bake evenly and the dimple marks werent there when it came out of the oven, lol. I'm gonna give it another try this week after I attempt Peters NY style pizza recipe he posted on my thread.