In a large bowl, whisk the flour, salt, and instant yeast. Add the water, and use a rubber spatula to mix until the liquid is absorbed and a sticky dough ball is formed. Lightly rub olive oil on around the surface of the dough.

Cover the bowl with a cloth cover or plastic wrap, and transfer it to the fridge for at least 12 hours or up to 3 days.

Line a 9x13 baking dish with parchment paper, and grease with butter or cooking oil spray. Then, pour 2 Tablepoos spoons of oil into the center, and spread it around.

Use two forks to deflate the dough by gently pulling it away from the sides of the bowl, rotating the bowl with each pull. Roll the dough into a ball, and let it rest at room temperature for 3 to 4 hours.

Place a rack in the center of the oven, and preheat it to 425 degrees Fahrenheit.

Sprinkle the rosemary, oregano, salt, parmesan, and olives over the dough. Pour a drizzle of oil on top. Using oiled hands, gently press fingers into the dough to create dimples, stretching it as needed to fill the dish.

Transfer the focaccia to the preheated oven, and bake for 25 to 30 minutes or until the dges are golden and lightly crisp.

Transfer the bread to a cooling rack, and let it rest for at least 10 minutes before serving.

Enjoy immediately! Store leftovers in an airtight container at room temperature for 1-2 days.