No-knead focaccia

Method

1. Start. Mix everything but half the oil to a sticky dough; rest 15 minutes, then fold twice.Watch for: Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness. Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center.
2. Then. Rise until doubled, 1½–2 hours. Oil a 9×13 pan, spread dough, and proof 45–60 minutes.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer.
3. Finish. Dimple with oiled fingers, add oil and salt, and bake 24–30 minutes.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.