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In a large bowl, mix flour, yeast, salt, and water until no dry flour remains. Cover and let rest for 30 minutes (fermentolyse).
After fermentolyse, add the olive oil. Mix thoroughly.
Perform stretch and folds every 20 minutes for the first hour.
Let the dough rise, covered, for about 3.5 hours.
Gently transfer to an oiled baking sheet, stretch to fit.
Dimple the dough, drizzle with remaining oil, and add any toppings.
Let rise for final 30-60 minutes.
Preheat oven to 220°C (425°F).
Bake for 25-30 minutes until golden brown.
Cool on a rack for at least 15 minutes before serving.
This is a tradicional yest focaccia, ready in 6 hours. Perfect to make in the afternoon for dinner.