Easy Overnight Focaccia

1.In a large mixing bowl, combine the all-purpose flour, sugar, sea salt, and instant yeast. Stir until well mixed.

2.Add the lukewarm water to the dry ingredients, and mix until a shaggy dough forms.

3.Drizzle 2 tablespoons of olive oil over the dough. Cover the bowl with plastic wrap or a clean kitchen towel, and let it rest at room temperature for about 10-12 hours, or overnight. The dough will double in size and bubble.

4.The next day, prepare a baking pan by lightly oiling it with 2 tablespoons of olive oil.

5.Transfer the dough to the prepared baking pan, and gently stretch it out to fit the pan. If the dough springs back, let it rest for a few minutes before stretching again.

6.Using your fingers, dimple the surface of the dough all over. Then, drizzle with some extra olive oil, sprinkle the coarse sea salt and chopped fresh rosemary evenly over the top.

7.Let the dough rise in a warm place until it is puffy and almost doubled in size, about 1-2 hours.

8.Preheat the oven to 425°F (220°C).

9.Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown and crispy on the edges.

10.Remove the focaccia from the oven and let it cool slightly on a wire rack.

11.Drizzle with more olive oil, if desired, and garnish with fresh rosemary sprigs and flaky sea salt before serving.