Follow directions for preparing your dough.

When you are ready to bake, remove dough from the fridge and place on a lightly oiled work surface. Cut the dough into two pieces. Shape each into a ball and leave them covered on the counter till they come to room temperature (about 60 minutes).

Preheat the oven and a baking stone or baking steel (or a baking sheet turned upside down) to the highest temperature.

Working with one piece of dough at a time, sprinkle some flour underneath and on top of the dough and press it into a circle. Flour your hands, slide the backs of your hands underneath it, and use your thumbs to gently stretch out the edges, turning the dough as you work. The edges should be thicker than the center.

Open the oven and carefully slide the focaccia onto the baking stone or steel. If using a baking sheet, carefully remove it from the oven, dust with flour, gently slide the focaccia onto it, and return it to the oven. Bake five to seven minutes, until golden and puffed.

Brush the edges with olive oil and set aside. Alternatively, store at room temperature in an airtight bag or freeze (if freezing, don’t brush with oil).

Preheat oven to 340 degrees Fahrenheit.

Place asado on a sheet of Gefen Parchment Paper. Drizzle one tablespoon olive oil over the meat and rub it in. Turn meat over and repeat on the other side. Season each side with 1/2 tablespoon salt and 1/2 tablespoon black pepper, rubbing it in well. Move the meat to the edge of the parchment and place thyme on top. Fold in the sides of the parchment and roll up.

Place the parchment-wrapped meat on a large piece of aluminum foil and roll it up tightly, then place in a baking pan (it can fit snugly).

Slice the tips off the garlic and place each head on a square of foil. Drizzle each one with two teaspoons olive oil and wrap tightly in the foil. Place in the pan next to the meat.

Roast the asado and garlic for two hours. Remove the garlic packages and set aside. Return asado to the oven and continue cooking for another one to two hours, until it shreds easily. (Check for doneness by piercing with a fork and giving a twist.) Set aside.

In a skillet, heat oil. Add onions and cook until translucent, about two minutes. Add mushrooms and cook until softened and just turning golden, about one minute.

Add salt, pepper and balsamic vinegar. Cook one more minute and set aside.

In a small saucepan, heat barbecue sauce and water, stirring constantly until just thickened.

Taking one baked focaccia at a time, brush with sauce.

Slice or shred the asado and arrange in the center of the focaccia. Top generously with mushroom topping.

Finish with another brush of sauce. Squeeze out the roasted garlic cloves (from the asado) and arrange on top. (See note below.)

Return the finished focaccia to a hot oven to warm up for about five minutes.

Garnish with scallions or thyme.