Molly's Focaccia

Mix in a bowl, cover, and place in the fridge overnight. Can stay there for up to two days.

In the morning, take the dough out and stretch onto greased baking sheet. For standard recipe, use 9x13 in baking sheet.

As it rises, and comes to room temperature, it gets bubblier/airier and softer so you can spread easier to the edges.

Let it fluff until bubbly. Usually, takes a few hours.

Then, poke your fingers throughout.

Drizzle with olive oil and sprinkle with garlic, flakey salt, and any herbs. Let rise another ~30 minutes, or just bake right away.

Bake at 425* for ~25 minutes or until golden.