Big Bubble No-Knead Focaccia Recipe

This recipe was insanely easy to make. I watched the video to make sure I was doing it right and both times it came out amazing. Once I proofed it overnight and once I proofed it on the counter and both times I got great results as far as bubbles go, but the overnight dough tasted way better. I also like to bake it in a 15x11 pan for a thinner bread or even split the dough between 2 13x9 pans so it's super thin (like the picture) and use it as bread sticks for dipping. My biggest piece of advice would be to use parchment paper. The first loaf I baked stuck terribly to the bottom of the pan even after it was swimming in olive oil. The second time, I added parchment and didn't quite get that crispy crust. The third time, I started it on parchment, let it bake until I was almost done, then removed the parchment and baked for the last 2 or 3 minutes and it was perfect. Our favorite toppings so far have been Parmesan and garlic, rosemary and sea salt, and garlic butter. If you follow the instructions and have some patience, this recipe is practically fail proof.