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Mix your flour, 40ml olive oil, 450ml warm water, 13g fine salt and yeast together in a bowl. Mixing with a spoon is fine. Cover with cling film and leave to rest in a warm place.
Line a high sided baking tray (no bigger than 30x20cm) with non stick baking paper and transfer the dough. Cover with wet cling film and leave to rest for 2-3hours in a warm place.
Once risen, drizzle the dough with remaining olive oil over the top, plus a generous pinch of flaked salt. Wet your fingers and then make holes in the dough which the oil can sink into.
Before cooking, pre-heat your oven to 220C (fan)
Put in oven for approx 30mins until the focaccia is baked and golden brown (and sounds hollow when tapped underneath). Once baked, lift out of the tray, remove the baking paper and place on a wire rack to cool.