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Mix the ingredients together in a large mixing bowl.
Cover and wait 30 minutes.
Stretch and fold the dough.
Cover and wait 30 minutes.
Stretch and fold the dough.
Cover and wait 30 minutes.
Stretch and fold the dough.
Cover the dough and let it rest at room temperature for 4 hours.
Wrap up the dough and put it into the fridge overnight.
The next day, transfer the dough into a baking tray and proof for about two hours before baking.
Bake the focaccia in a 220C/430F oven for 22-25 minutes on the lowest rack.