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In a large bowl, combine the bread flour, instant yeast, and salt. Stir until evenly mixed.
Add the warm water and stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
Cover the bowl with plastic wrap or a reusable cover.
Let the dough rise at room temperature for 2 hours.
During the first rise, complete four rounds of stretch and folds: Perform the first stretch and fold after 30 minutes. Repeat every 30 minutes until you've completed four total rounds.
Grease a 9x13-inch baking pan with 1 tablespoon of olive oil. Add another tablespoon of olive oil to the center of the pan.
Transfer the dough into the pan and gently turn it over to coat both sides with oil. Cover and let rise for another 2 hours.
About 20 minutes before baking, preheat the oven to 475°F.
Lightly stretch the dough toward the corners of the pan if needed.
Drizzle the remaining 2 tablespoons of olive oil over the dough.
Using your fingertips, press deep dimples throughout the dough. Sprinkle evenly with flaky sea salt.
Let the dough rest for the remaining 20 minutes while the oven finishes heating.
Bake for 18–22 minutes, until the focaccia is deeply golden brown and the edges are crisp.
Let cool in the pan for 5 minutes, then carefully transfer to a cooling rack. Allow it to cool slightly before slicing.