Cover with a damp kitchen towel and let rest for 30 minutes at room temperature.

After resting, stretch and fold. Lightly wet your hands, then grab a portion of the dough from one side, gently stretch it upwards, and then fold it over the rest of the dough. Repeat this motion, working your way around the dough, stretching and folding in sections. Do this for about 4-6 stretches and folds total, resting about 30 minutes in between. The dough will start to feel smoother and more elastic with each stretch and fold.

Cover and let rise overnight at room temperature, about 10-12 hours, until the dough has almost doubled in size. The temperature of your kitchen will vary how long it takes-- my dough doubles in about 8 hours in the summer and 12-14 hours in the winter. Watch the dough, not the clock. You can use a marked, high-sided dough tub to easily see if your dough has risen. If you aren't ready to make the focaccia pizza right away, then pop your doubled dough in the fridge until ready to bake. 

Add the dough directly into the pan, oil your fingertips and gently dimple and stretch the dough, trying to reach the corners and sides of the pan. As the dough relaxes, it will spread out. It's OK if the dough is tight, don't force it-- let the dough sit, and then try again. It doesn't need to touch the edges now, but should be close.

Cover the pan with an inverted baking sheet and place in a warm spot to proof. In the summer, the top of my stove when it's on is warm enough, or in the winter-- I use a turned off oven with the light on. Allow the dough to proof for 30 minutes.

Remove the pan from the dough and dimple the dough again, like you did before. It should now easily touch the sides of the pan. Cover and let rest another 30 minutes.

Preheat the oven to 450 degrees.

Bake for 20-25, or until golden brown and crispy around the edges.