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Coat a large bowl with ¼ cup oil. In another large bowl, whisk flour, kosher salt, and yeast to combine. Add water and mix with a spatula or your hands until a wet dough forms. Transfer to prepared bowl. Cover with plastic wrap and let sit at room temperature until risen and doubled in size, 3 to 4 hours, or refrigerate up to 24 hours.
Grease a 13"x9" baking pan with ¼ cup oil. Transfer dough to prepared pan and spread as much as possible to each corner. If it’s not completely stretched out, that’s okay; the dough will relax with time and end up stretching out on its own. Grease a piece of plastic wrap large enough to cover pan with oil. Cover pan oiled side down and let sit in a warm place until doubled in size, 1 to 3 hours. Gently poke dough with your finger—if it slowly comes back to its original place, then it’s good to go. You don’t want the dough to not spring back.
Preheat oven to 450°. Grease your fingertips with oil and dimple dough all over. Top with rosemary and sprinkle with sea salt.
Bake focaccia, rotating pan halfway through, until puffed and golden brown, 20 to 30 minutes. Let rest 5 minutes, then serve warm.