To a large mixing bowl, add water, sugar, salt, instant yeast and oil. Whisk together, then add the flour. Use a Danish dough hook or the neck of a wooden spoon to mix for at least 1 minute until a wet, sticky, shaggy dough is formed. Cover with a tea towel and allow the dough to rest for 10 minutes.

Once the dough has rested for 10 minutes, it's time for the stretch and folds. For this recipe, I have recently adapted two types of stretches. STRETCH AND FOLD METHOD: First, wet your hands before proceeding as it will make it easier to handle the dough. Work your way around the dough like you are looking at clock. Perform a fold at 12, 3, 6 and 9 o’clock by pulling the dough up and over to the other side of the bowl. Cover with a tea towel for 10 minutes. COIL METHOD: Wet your hands again. Gently loosen the edges of the dough by pulling it away from the sides of the bowl. Place your fingertips under the dough, so that you can pick it up in the middle. Allow the dough to unstick from the bowl and fold using its own weight, while you support the middle. Turn the bowl 90° and repeat to perform another coil fold. Do the coil method 3 more times, 10 minutes apart.

Coat the entire focaccia and bowl with oil, about 3 Tablespoons. Cover the bowl with plastic wrap and a tea towel. Let it rise in a warm spot at room temperature for at least 1 to 1 ½ hours or in the refrigerator for anywhere between 2 hours or up to overnight.

Remove the plastic wrap. Move the bowl back and forth, opening up the bubbles and allowing the dough to breathe. Coat a generous layer of olive oil on the bottom of the pan.

Pour the dough into the pan. The dough may seem to 'deflate' but don't fret. Fold the dough into thirds, rotate 90 degrees so that the dough is in line with the pan and flip over, revealing the smoother side on top. Gently spread the dough into the corners with your fingertips but don't force it. It will spread more in the second rise.

Cover with plastic wrap and place in a warm spot at room temperature for at least 1 hour.

Preheat the oven to 450°F / 232°C.

When the oven is done pre-heating, remove the plastic wrap and lightly drizzle the top of the dough with olive oil.

Transfer the dough to your prepared pan. Coat your fingertips with some of the oil. Use your fingertips to press into the dough, creating soft indentations and bubbles on the entire surface. The dough should slowly spring back.

Season with a generous pinch of sea salt and place into the oven for 22-25 minutes until golden brown and crispy. Leave the focaccia in the pan for 10-15 minutes before transferring to a wire rack to cool before slicing.