Add the water to a large mixing bowl.

Stir in the yeast and olive oil. Add half of the flour and stir with a wooden spoon or spatula until combined.

Add in the remaining flour, salt and sugar and stir until all of the flour is incorporated and the dough forms a loose ball in the middle of the bowl.

Cover with a clean kitchen towel and rest for 60 minutes in a non-drafty area of your kitchen.

After 60 minutes, uncover the dough and use a silicone spatula or wooden spoon lightly coated with olive oil to scoop underneath the dough and fold sections up and into the center of the dough ball.

Repeat this process every 20 minutes for 4 more times, for a total of 80 minutes.

Pour 2 tablespoons of olive oil into a 9x9 inch baking dish. Use a pastry brush to spread it evenly over the bottom and into the corners/up the sides.

Transfer the dough from the bowl into your baking pan. Stretch and fold the dough on top of itself into thirds, then rotate the dough 90 degrees and fold again into thirds.

Flip the dough over so it's folded side down. Cover and return to your proofing area for 1 hour, until it doubles in size.

Gently spread the dough to the corners of the pan. Use one finger to press straight down on the dough to create deep dimples approximately 1.5 inches apart.

Pour the remaining 3 tablespoons of olive oil over the top of the dough, using a pastry brush to spread it evenly. Return the dough to your proofing area for 1 more hour.

Preheat your oven to 450˚F.

Before baking, sprinkle the dough with flaky salt. Bake for 21-23 minutes, until the crust is golden brown.

Let the focaccia cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely before slicing.