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Add everything to the bowl and mix with a spoon or your hand until you have a very wet, sticky almost runny dough and cover, leave for 30mins.
Then Stretch and fold lifting the dough up around the edges with damp hands. You will feel it begin to tighten.
Do 3 more stretch and folds, the last time you lock up the dough and place it onto your prepared tin (lots of olive oil, use paper if your tin isn’t very non stick!).
Brush over or rub over some more olive oil.
Cover with a tea towel or oiled cling and leave to prove for about another 1.5-2 hours or so (or slowly in the fridge overnight) until really puffy and risen. It should be really jelly like and wobbly.
When the dough is ready, Preheat the oven to 220c fan.
Mix 2 tbsp olive oil and 1 tbsp water and brush this over the dough.
Using your fingers, push into the dough so you can feel the bottom of the tin to give you the distinctive focaccia appearance.
Sprinkle over some flaky sea salt, and bake for 20 mins, then turn down to 180c for a further 10-15 mins until fully cooked and as dark as you like deep golden and CRIPSY.
As soon as you get the bread out, drench when hot with more oil and water emulsion, about 1.5tbsp oil with 2 tbs water, whisk and liberally brush all over.
Leave in the tin for 5 mins, then take out, tear or slice and serve with olive oil and balsamic vinegar.