Mix the dough: In a large bowl, whisk the warm water and yeast. Add the flour and salt. Stir with a spatula until no dry spots remain. The dough will be shaggy and sticky. Drizzle in 2–3 tablespoons olive oil and fold it into the dough briefly.

First rest (bulk rise): Cover the bowl and let the dough rest at room temperature for 30 minutes. After 30 minutes, dampen your hand and perform a set of stretch-and-folds: grab one side, stretch it up, and fold over; rotate the bowl and repeat 4–6 times.

Repeat short rests: Let the dough rest another 30 minutes, then repeat the stretch-and-folds once more. This builds strength without kneading.

Let it rise: Cover and let the dough rise until doubled, about 1–2 hours depending on room temperature. For best flavor, you can refrigerate it for 8–24 hours after the first hour of rising. If chilled, let it warm up 45–60 minutes before shaping.

Prepare the pan: Generously oil a 9x13-inch pan or large sheet pan with 2 tablespoons olive oil. This ensures a crisp, golden bottom.

Shape the dough: Gently scrape the dough into the pan. Drizzle 1 tablespoon olive oil on top. With oiled fingers, stretch the dough toward the edges. If it resists, let it rest 10 minutes and try again.

Final proof: Cover and let the dough puff up for 30–45 minutes, until light and bubbly. Preheat your oven to 450°F (230°C).

Dimple and top: Oil your fingertips and press straight down all over the dough to create deep dimples. Add toppings like rosemary, thin garlic slices, or tomatoes. Drizzle another tablespoon of olive oil and sprinkle with flaky salt.

Bake: Bake 20–25 minutes, until the top is golden and the edges are crisp. For extra color, you can bake on the lower rack for the last 3–5 minutes.

Finish and cool: Brush or drizzle a little more olive oil on the hot focaccia. Let it cool in the pan for 10 minutes, then transfer to a rack. Slice and serve warm or at room temperature.