1. Mix the Dough (Night Before)

1. In a large mixing bowl, whisk together flour, salt, and yeast.

2. Pour in warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.

3. Scrape down the sides of the bowl. Drizzle with 2 tablespoons of olive oil, turning the dough gently to coat all sides.

4. Cover the bowl tightly with plastic wrap or a damp towel.

5. Let it rest at room temperature for 12 to 18 hours, or until the dough is doubled in size, very bubbly, and jiggly when shaken.

💡 Tip: If your kitchen is cold, place the bowl inside a turned-off oven with the light on.

2. Prepare the Pan & Second Rise

1. Generously oil a 9x13-inch baking pan or a rimmed sheet pan (line with parchment if desired).

2. Pour the risen dough into the pan. It will be loose and sticky—use oiled fingers or a silicone spatula to gently stretch it toward the corners without deflating it.

3. Cover loosely with a towel or plastic wrap and let it rise again for 1.5 to 2 hours, until very puffy.

3. Dimple, Top & Preheat

1. Preheat oven to 450°F (230°C) about 30 minutes before baking.

2. Once dough is risen, drizzle 2–3 tablespoons more olive oil over the surface.

3. Using oiled fingertips, press deep dimples all over the dough—right down to the bottom of the pan.

4. Gently press halved cherry tomatoes, cut-side up, into the dimples. Scatter garlic slices (if using), sprinkle herbs, and finish with flaky sea salt.

🌿 Optional: Add torn fresh rosemary or basil just before baking for a burst of fresh flavor.

4. Bake

1. Place the pan on the middle rack and bake at 450°F for 25 to 30 minutes, or until the focaccia is deep golden brown and crisp around the edges.

2. Remove from oven and let cool in the pan for 5–10 minutes.

3. Carefully lift or slide the focaccia out onto a wire rack to cool slightly before slicing.