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In a large bowl combine the water, salt, olive oil and yeast. Give these a whisk.
Add the bread flour and mix using a large spoon or spatula until well combined and hydrated.
Scrape down the sides and cover the bowl for 30 minutes.
Perform four rounds of 'stretches and folds'. Take one side of the dough, stretch and fold bringing the dough to the opposite side of the bowl. Rotate the bowl one quarter and repeat another 3 times.
Cover the bowl and leave for 30 minutes. Repeat the stretch and fold process another 3 times, leaving 30 minutes in between each round.
After your last series of stretch and folds, cover the dough with plastic wrap and place in the fridge overnight.
Into a 9x13 inch tray (at least 2 inches deep) add 3 to 4 tbsp of olive oil. Grease the tray well.
Carefully perform one last series of stretches and folds and then gently place the dough into your tray. Drizzle with more olive oil.
Cover well and allow to proof one last time for at least 1 hour.
Preheat the oven to 400°F (200°C) and bake the focaccia for about 20 to 25 minutes.
Remove from the oven and wait for at least 10 to 15 minutes before slicing into it.