Combine the dough ingredients: In a large bowl, combine flour, salt, yeast, and water with a wooden spoon or spatula. Mix until no dry flour remains and a shaggy dough forms. Cover and rest for 30 minutes.

First Set of Stretch-and-Folds: Wet or oil your hands to prevent sticking. Grab one side of the dough, stretch it upward, and fold it across to the other side of the bowl. Rotate the bowl 90° and repeat. Continue 4–5 times until you’ve gone around the dough. Then do a few slap and folds if you can lift the dough without it tearing. Cover and let rest for 30 minutes.

Second Set (S&F or Coil Folds): If the dough still feels weak do another set of stretch and folds. If the dough feels developed, perform a set of coil folds.

Bulk Fermentation: Cover and refrigerate for at least 12 hours, preferably 48 hours and up to 72 hours, until double in size, bubbly and airy.

Prepare the Pan: Spread olive oil over a baking pan generously. Butter the sides generously.

Shape dough: Turn the dough out into the pan. Flip the dough over so that the smooth side is facing up.

Secondary Proofing: Drizzle another 1–2 tablespoon olive oil over the top, cover, and proof for 2–4 hours.

Dimple #1: Dimple the focaccia dough using oiled fingers.

Pre-heat the oven to 425–450°F (220–230°C).

Dimple #2: Rotate the pan and dimple the focaccia dough again.

Toppings: Sprinkle with flaky salt and toppings of your choosing.

Bake: Bake for 22–30 minutes, until golden brown.

Cool & Serve: Let it cool for at least 10 minutes before slicing and serving.