No Knead Focaccia

For the dough

1. Mix the dough's dry ingredients together in a very large bowl. Pour water into a second large bowl (large enough to accommodate the rising of the dough). Slowly add the dry ingredients into the water while stirring. Drizzle 1 1/2 tablespoons of olive oil into the bowl as well. Stir together with a wooden spoon as best as you can making sure to incorporate all of the dry flour.
2. Pour the remaining olive oil into the first large bowl (should be clean) and spread it around. Place the dough into that oiled bowl and cover tightly. Leave the dough to sit for 2 hours to rise.
3. After 2 hours, refrigerate the dough for at least 18 hours or even better 2-3 days.

Making the focaccia

1. Pour 3 tablespoons of extra virgin olive oil into a 14 by 14" square or rectangular pan. Spread it around with a paper towel then place the dough into the pan. Pour remaining oil onto the top of the dough.
2. Using your fingers, press the dough into the corners. The dough will most likely not fit the pan and will spring back. Just cover the pan tightly with plastic wrap and wait 45 minutes before returning to stretching. Stretch the dough again and then cover one more time and let it rise in a sunny window for 3-4 hours or until the dough has risen substantially and completely filled the pan.
3. Preheat oven to 450f and set one rack to the lowest level and another to the middle level.
4. Before baking, uncover and press the dough gently with your fingers (you can also skip this process) to make the characteristic focaccia holes. Sprinkle with rosemary and flaky sea salt.
5. Bake the focaccia on the oven's lowest level for 10-12 minutes or until golden. Once golden place the pan on the middle rack and continue to bake for another 15 minutes or until well browned on top. Remove from oven and with 2 spatulas move focaccia from the pan to a wire rack. Let rest for 10 minutes before cutting and eating. Enjoy!