Favorite focaccia recipe?

Here's my go-to - wonderfully easy, high hydration, you literally pour the dough into the baking pan, let it rest, and then stretch it to the edges (this was a "not recipe" when Food52 had the Not-Recipe app:

800 grams AP flour, 700 grams water); 12 grams salt (that's (1.5% of the flour), 8 grams yeast (1% of the flour); 2 tablespoons coarsely chopped fresh rosemary (or 1 tablespoon dried); stir and cover large bowl tightly. Let rise for 2-4 hours on counter, depending on the temperature, or in the fridge overnight (if you refrigerate, stir well, let sit for an hour out of the fridge. Pour into 2 quarter sheet pans or one half sheet pan, lined with parchment and well oiled, especially at the unlined ends. Heat oven to 500 degrees. Let dough rise 1 - 2 hours, depending on the temperature. Sprinkle with coarse salt. Soak your fingertips with olive oil and poke them into the dough as if playing chords on a piano. Drizzle on olive oil. Bake 20 - 25 minutes, rotating halfway, until it reaches 205 degrees. ;o)

I love using no knead dough for focaccia: pour olive oil onto a pan so it’s about 1/8" high, dump the dough (basic revipe by jim lahey) on top after its first rise and leave it to spread/rise for another 1–2 hours. Use your fingers to make the traditional dimple impressions on the dough, generously drizzle with more olive oil, plenty sea salt and whatever else you feel like (rosemary, olives, cherry tomatoes) and bake in an oven preheated to the maximum until golden and crispy.

Sorry, and here's the link: https://food52.com/recipes/12903-focaccia

Here is mine. It's absolutely failsafe.

Mine is on epicurious.com...rosemary garlic focaccia.