Prepare steps 1 through 3 as directed. Punch dough down and remove from bag. Form dough into a ball; place on a work surface lightly dusted with flour. Cover dough and let rest 10 minutes. Roll dough into a 15x8-inch rectangle. Using a sharp knife, cut dough into 30 strips. Using your hands, roll each strip into a 12-inch stick. Place sticks on 2 large greased baking sheets. Cover with plastic wrap; let rise in warm place until double in size (about 30 minutes). Meanwhile, preheat oven to 450 degrees F. Uncover dough. Bake for 12 to 15 minutes. Cool on wire rack. Makes 30 breadsticks.
Prepare and bake focaccia as directed; cool. Cut into wedges or rectangles. Place focaccia in an airtight container and freeze for up to 3 months. Thaw focaccia, covered, at room temperature. Wrap focaccia in foil and bake in a 300°F oven about 15 minutes or until heated through.