Step 1

Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Mix until the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel or plastic wrap and place it in the refrigerator for at least 12 hours.

Step 2

Line 9×13-inch pan with parchment paper or grease liberelaly with olive oil to coat the bottom of the pan. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking and it's delicious)

Step 3

Place the dough into the prepared pan. Roll the dough ball in the oil to coat it all over. Cover with plastic wrap and let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.

Step 4

Set a rack in the middle of the oven and preheat it to 425°F. Rub your hands lightly in the oil to coat, then, stretch it out to fit the pan.

Step 5

Lightly drizzle with olive oil then use your fingers to make deep indentations all over top. You will want your fingers to get to the bottom of the pan and even tear holes.  The dimples are traditional in this bread.  Sprinkle the top liberally with  rosemary (or other focaccia toppings)  and salt to taste

Step 6

Bake focaccia at 425F for 20-25 minutes until golden brown. Cool foccacia for 10 minutes before slicing into wedges. Enjoy warm!