Cover and refrigerate for 8-24 hours. Remove dough from fridge about 2 hours before you plan to bake it.

When ready to bake preheat oven to 450 degrees. Lightly flour your hands and work surface. Remove dough from the bowl and shape into a disc with just enough flour that it is not stickly. Lightly roll out to a rectangle or desired shape.

Line baking sheet with parchment paper. Transfer dough to the parchment paper. Using your fingers make random indentations all over dough surface.

Toppings Variation #1 -Brush the dough top with olive oil. Use tweezers to position your toppings to look like stems and flowers. I used chives for stems, tomatoes and black olives for flowers, roasted onions for flower shapes and goat cheese for clouds in the sky. Sprinkle with coarse salt.

Toppings Variation #2 - Mix herbs into the olive oil. Brush the top of the dough with olive oil mixture. Sprinkle coarse sea salt evenly over the top.

Put focaccia in the oven and immediately reduce oven to 425 degrees. Bake 22-28 minutes until golden and undersides is crisp. Check after 22 minutes.

Remove from oven and allow to cool on wire rack.