A few days ago I posted about the recipe for foccaccia from Rose Levy Berenbaum's Bread Bible. The first few run-throughs were catastrophic but I've discovered the secret. The book suggests machine kneading the dough for twenty minutes, at which point it should form a "shiny ball." The key is to knead it UNTIL it forms a shiny ball, however long this takes (about twenty-five minutes, in my experience). It's a great recipe as long you sufficiently develop the gluten.
Also, I find that the dough sticks to the pan no matter how much oil I use. I recommend parchment paper.