1️⃣ Mix the Dough (Day Before Baking):

• In a stand mixer, combine flour, water, sugar, salt, and yeast using the paddle attachment until a ball forms.
• Switch to the dough hook and mix on medium-low for 3 minutes. Let rest for 5 minutes, then mix again for another 3 minutes until smooth and sticky.
• Coat a large bowl with 1 tbsp olive oil, place dough inside, and rotate to coat.
• Using wet hands, stretch and fold the dough 4 times, rotating the bowl ¼ turn each time.
• Drizzle 1 tbsp olive oil over the dough, cover with plastic wrap, and refrigerate for at least 8-10 hours (overnight).

2️⃣ Shape the Focaccia (3 Hours Before Baking):

• Remove the dough from the fridge.
• Line a 13×18-inch rimmed baking sheet with parchment paper and coat with 2 tbsp olive oil.
• Transfer the dough to the pan. Let it spread naturally. Drizzle 2 tbsp olive oil on top.
• Dimple the dough by pressing fingertips straight down while gently pushing it toward the pan edges. Let rest 20 minutes.
• Drizzle another 2 tbsp olive oil and dimple again, pushing the dough to the pan’s edges.
• Cover loosely with oiled plastic wrap and let rise for 2-3 hours, until puffy and nearly at the pan’s rim.

3️⃣ Bake the Focaccia:

• Preheat oven to 475°F (30 minutes before baking).
• Remove plastic wrap and sprinkle with sea salt or kosher salt.
• Place pan in the oven, reduce temperature to 450°F, and bake 15 minutes. Rotate the pan and bake for another 7-9 minutes, until golden brown on top and bottom.
• Transfer to a cooling rack and pour any leftover oil from the pan over the bread. Let cool 20 minutes before slicing.