In a large bowl, mix together flour, salt, and yeast. Gradually pour in the water and mix until no dry flour remains. The dough will be sticky — that’s perfect! Cover with a towel and let it rest for 30 minutes.

After 30 minutes, gently stretch and fold the dough a few times. Cover and rest again for another 30 minutes, then repeat the fold once more.

Option 1 — Same-Day Rise (2–3 Hours): Let the dough rest at room temperature for 2–3 hours, or until it doubles in size. Continue from Step 4.

Option 2 — Overnight Rise (Best Flavor!): After the second fold, cover the bowl tightly with plastic wrap and refrigerate overnight (8–12 hours). The next day, remove from the fridge and let it rest at room temperature for 1–2 hours, or until slightly puffy before moving on.

While the dough is rising, mix the chopped green onions with 2 tbsp olive oil and a pinch of salt. This keeps them vibrant green and full of flavor.

Generously oil your baking dish or tray with olive oil. Transfer the dough into the pan and lightly press it down with your fingertips to stretch it out.

Sprinkle ½ of the green onions evenly across the surface. Fold the left side into the middle, then the right side into the middle. Sprinkle ¼ of the green onions on top, then fold the bottom up toward the top and gently pinch to seal the scallions inside. Shape evenly, drizzle with a touch of olive oil, and cover to rest.

Cover and let the dough rest for 45–60 minutes while the oven preheats.

Preheat the oven to 475°F (245°C). Right before baking, drizzle the top with a bit more olive oil. Add the remaining ¼ of the green onions on top. Sprinkle on sesame seeds (if using). Gently press your fingertips across the dough to create those classic focaccia dimples. Bake for 15–20 minutes, or until golden brown and crisp on top.

Brush with a little extra olive oil if desired, slice, and enjoy warm.