In a large bowl, mix in the flour, salt and yeast.
Add warm water and mix with spatula. (Check 'Tips to perfect focaccia recipe' about the temperature of the water)
Switch to your hands now. Gently fold in the dough from the sides to the center as shown in the video. I followed a pinch method to ensure the dry and wet ingredients are mixed well. To do, simply grab part of dough and pinch. Repeat.
Your dough should be more on the wet side by now. Add in 2 tbsp of olive oil. Spread it around the dough and in the bowl so that the dough does not stick to the inside of the bowl
Cover the bowl with a damp tea towel or plastic wrap. Refrigerate for 12 to 18 hours for the yeast to do its magic. We stored it for 18 hours.
When it's time, the dough should have almost doubled after fermenting.
Rub some olive oil on your hands and gently release the dough from the sides of the bowl.
Fold the dough into the center by pulling from the side and folding them to the center. This helps trap more air and make it more fluffy. Do this till all sides are folded in.
Take a 9 x 13 inch baking tray* and line it with parchment paper. Add 2 tbsp on olive oil to it to prevent the dough from sticking to it later.
Place the dough on the pan and turn it around till the oil coats the dough evenly. Fold the dough in just like you did before on all sides.
Now, leave it to rise for another 2 hours on the counter.
Preheat an oven to 425 F.
Rub oil on your fingers and spread the dough around to the sides of the pan.
Once you have spread it around, dip your fingers in water, and then press down on the dough to create dimples. After every few presses, dip your fingers in water again.
Now add in the toppings. I went with few veggies, lot of garlic powder, oregano and poppy seeds. Also sprinkle some more salt on top.
Bake for 30 to 35 minutes. Turn the pan halfway through to make sure you get an even browning on all sides in case your oven does not distribute heat evenly
You will know its baked when the top and bottom are golden brown( as shown below). Take it off the pan and place on a cooling wire rack for around 10 to 15 minutes. If you plan on making sandwiches, you can let it cool completely down to room temperature.