No-Knead focaccia.

Mix all ingredients in a large mixing bowl (no kneading needed), cover with plastic wrap, and let it rise at room temperature for 5-6 hours.

After the dough rises, stretch it in the bowl from all sides (as shown in the video), then shape it roughly into a ball and transfer it to a container with a lid.

Refrigerate overnight.

The next day, turn the dough over onto an olive oil-brushed baking tray, cover it with a clean kitchen towel, and let it rise for about 3-4 hours until large bubbles form and the dough looks light and airy.

If needed, gently stretch the dough, then dimple the focaccia all over with your fingers and add your favorite toppings, drizzling with more olive oil.

Bake in a preheated oven at 220°C for 20-25 minutes.