Focaccia recipe help

Hi everyone, I've been trying out my dad's focaccia bread recipe with pretty good success but I think the recipe could use a little help. For starters I think it needs to be converted to grams and I don't like the idea of adding the dry active yeast at the same time as the salt. I think an autolyse might be needed but I don't know how that would effect proofing time. I was hoping you could take a look and recommend some updates?

Ingredients 3 1/2 cups flour 2 1/2 tsp salt 2 1/2 tsp instant yeast 1/2 cup olive oil 2 1/4 cup water

Herb oil: 1 cup olive oil 1/2 - 1/3 chopped herbs 1 clove garlic halved 1 tsp salt 1 tsp pepper Pinch of chili flakes

Mix yeast, salt, oil, water in bowl.

Add flour cup by cup until a sticky dough is achieved.

Transfer dough to flour dusted counter. Dust dough liberally with flour. Pat dough into rectangle and let rest 5 minutes.

Coat hands with flour. Stretch dough from end to end until twice its size. Fold into thirds letter style until back to its original rectange shape. Loosely cover with plastic and let rest 30 minutes.

Repeat the stretch and fold 2 more times allowing dough to rest 30 minutes between. After the last fold let rest one hour.

Make Herb oil. Warm all ingredients over low heat for 5 minutes. Remove garlic and let cool completely.

Line a sheet pan with parchment paper. Drizzle with two tbsp Herb oil. Transfer dough to pan using oiled hands and bench scraper. Spread 1/4 cup oil over dough.

Use finger tips to dimple dough. And spread to edges of pan. Avoid tearing or ripping the dough. If too springy let rest 10 minutes. Fill pan keeping uniform thickness.

Cover with plastic and refrigerate overnight or up to 3 days.

Remove from fridge 3 hours before baking. Drizzle with 2 tbsp oil and dimple again. Cover with plastic and let rest 3 hours or until double in size.

Preheat to 500f. Place pan in middle rack of oven and reduce heat to 450f.

Bake 10 minutes. Rotate pan and bake for another 10-15 minutes until lightly golden brown.

Cool on drying rack.

Thanks for your help!

bon appetit