24-Hour Sun-Dried Tomato Focaccia
31⁄4 packed cups (161⁄4 ounces) unbleached all-purpose flour, divided
11⁄4 teaspoons salt1 teaspoon sugar1 teaspoon instant yeast1⁄3 cup finely chopped sun-dried tomatoes11⁄2 cups water, room temperature4 tablespoons extra-virgin olive oil,3⁄4 teaspoon dried basil3⁄4 teaspoon dried oregano
