Focaccia

Start off with the poolish, a preferment, which is basically like a cheater sour dough. Mix water, flour and yeast together very roughly and let it sit covered at room temperature for 8-24 hours.

Mix the dough ingredients and the poolish together until there are no more dry spots visible, then let sit again for at least 8, up to 24 hours.

Cover the bottom of a flat baking pan with olive oil and plop on the now hopefully bubbly dough, trying to stretch until the edges. If the dough isn't fully cooperating, just let it sit a bit, then repeat every 15 minutes or so until it's fully stretched out.

Mix together warm water and salt to dissolve.

Preheat oven to 250°C.

Let sit again for 30 minutes, poke hole with fingers in whatever row-y or column-y fashion you like, then fill them up with the brine.

Put in the oven until it's brown and crusty and awesome. Depends on your oven, your pan, etc. Anywhere between 15 and 35 minutes.

Take out and immediately drizzle with more olive oil which will be readily absorbed.