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1. Make the dough (the night before or in the morning): In a large mixing bowl, whisk together the flour, yeast, and salt.
2. Add the warm water and 1 tablespoon (15 ml) olive oil.
3. Stir until a soft dough forms, no kneading!.
4. Let it rise: Cover tightly with plastic wrap or a lid and let rest at room temperature for 8–18 hours.
5. The dough will double in size and become bubbly.
6. It may deflate slightly by the time you're ready to bake, this is normal.
7. Prep the pan: Generously coat a 9x13-inch (23x33 cm) baking pan with 2 tablespoons (30 ml) olive oil.
8. Use a spatula to gently release the dough from the bowl and transfer it to the pan.
9. Do not knead or punch it down, you want to preserve the bubbles! Gently stretch the dough toward the edges.
10. Cover and let rest in the pan for 45–60 minutes.
11. Preheat oven: Preheat your oven to 425°F (220°C) while the dough rests in the pan.
12. Top and dimple: Just before baking, drizzle with the remaining 1 tablespoon (15 ml) olive oil.
13. Use your fingers to press deep dimples all over the surface.
14. Sprinkle with garlic, rosemary, and flaky salt.
15. Bake: Bake for 22–25 minutes, or until the top is golden brown and the edges are crisp.
16. Let cool slightly before slicing and serving.

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