Directions

1. *18-24 HOURS IN ADVANCE*
2. Combine flour, yeast, and salt and combine 
3. Add warm water and stir until combined
4. Grease a large bowl with oil and place ball of dough inside and cover with plastic wrap and place in refrigerator for 18-24 hours
5. Preheat your oven to 90 degrees (or preheat your oven to its proof setting)
6. Grease your Ovenbond sheet tray (1 half or 2 quarter trays if you prefer two smaller loaves) with enough oil so that it sits in a thick layer of oil (you want enough oil to crisp the bottoms and sides of the focaccia.
7. Gently stretch your dough to a large rectangle to almost the size of the pan. Doesn’t have to be quite the size of the pan, but at least an inch or less from the edge. 
8. Place in your preheated oven and let proof for about an hour or until has risen to fill the pan and begins to bubble
9. Grease your hands with oil and using your fingers, dimple the dough slightly
10. Season the top generously with Maldon salt
11. Raise the temperature of your oven to 425 degrees and once preheated, bake your focaccia for 25-30 minutes, rotating halfway, and bake until golden brown
12. Remove from the oven and remove focaccia with a spatula from the sheet pan to cool on a wire rack. 
13. Slice and serve or wrap cooled focaccia tightly in plastic wrap and freeze.