Start this recipe a day before you want to consume the focaccia

In a large bowl, mix all the dough ingredients together either in a stand mixer or with a spoon by hand

This is optional (but recommended): add the leaves of 3 rosemary twigs to the dough and mix to incorporate

Cover in plastic wrap then let it rise on the counter overnight ~12-14 hours. Refrigerate until 2-3 hours before baking

Place your dough in an oiled 9x13 pan. Cover with a kitchen towel or plastic wrap

Let it rise for 2-4 hours in the pan, stretching the dough every hour. To stretch the dough, take the part of the dough and stretch it towards the edge of the pan. Do this a couple times for each edge each hour. (If you did not refrigerate the dough, the rise will only take 1 hour or so)

Preheat the oven to 450F

Dimple the dough by placing your middle 3 fingers in the dough evenly apart from each other. Then, add your chopped toppings and drizzle with olive oil

Bake for 25-35 minutes (depending on toppings and how many, as well as your pan then enjoy!

Storage: room temperature in an airtight container for up to 3 days