No-Knead Tomato Focaccia

Step 1: In a large bowl, whisk together flour, yeast, sugar, 1 T salt, and 1 T thyme Add cold water and 1/3 cup EVOO Stir with a wooden spoon or your hands until a wet dough forms and no dry flour remains Cover bowl with plastic wrap and let rise at room temperature until dough quadruples in volume and top appears bubbly, at least 12 hours and up to 18 hours Step 2: Pour 1/3 cup EVOO onto a 12-by-18-inch rimmed baking sheet Lightly coat your hands with oil on sheet, and scrape dough onto center of sheet Turn dough to evenly coat with oil, then press to spread in an even thickness to edges of pan Use your fingers to make dimple-like indentations all over dough Cover and let rise at room temperature until doubled in volume (dough should reach top of sheet rim), about 1 1/2 hours Step 3: Preheat oven to 500 degrees with rack in lower third In a bowl, toss tomatoes with garlic, red-pepper flakes, 1 T EVOO, 1 T thyme, and 1 t salt Sprinkle evenly over dough, and drizzle with any accumulated juices from bowl Step 4: Bake until puffed slightly and golden brown on top, 16 to 18 minutes (if top is browning too quickly,tent with foil) Let focaccia cool in pan on a wire rack until warm but no longer hot, about 20 minutes Serve warm or room-temperature, or let cool completely and store in an airtight container at room temperature up to 2 days