Question about baking the Salt-Crusted Focaccia

In the instructions for the Salt-Crusted Focaccia, it says, "Heat the oven to 475°F with a baking steel or stone on the lower-middle rack." What's unclear is whether or not this is also the rack that you put the dough-filled pan on when you're baking it, or whether you bake it on a middle rack, and are using the steel/stone just to help maintain the temperature in the oven once you open it and put the pan in.