Pour a little olive oil down on a 9x13 baking sheet. Spread it around so it's evenly coated.
Add parchment paper to the baking sheet.
Add an additional 3 tbsp of olive oil on top of the parchment paper.
Place the focaccia dough onto the baking sheet. Flip the dough over so that each side of the dough is coated in oil.
Oil your hands with olive oil and using your fingertips and spread the dough out a bit so it has a roughly even appearance.
Cover the dough and allow it to rest for two hours.
When the dough is ready it should be fluffy and jiggles when you shake the baking sheet.
Preheat the oven to 430 degrees Fahrenheit.
Oil your hands and press your fingers into the dough, down to the baking dish, creating dimples in the dough. While doing this, shape the dough to the shape of the baking sheet.
Top the dough with a liberal amount of olive oil, cracked black pepper, and flaky salt (maldon salt). Optionally, add additional toppings such as red pepper flakes, rosemary, olives, etc.
Bake for approximately 20 minutes until golden brown on the top.
Remove from the oven and allow the focaccia to cool in the pan for 5 minutes.
Remove the focaccia from the pan to a cooling rack. Allow it to cool for approximately 15 minutes before serving.