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In a small bowl, combine flour, yeast, salt, sugar, and water. When the mixture comes together, knead on a lightly floured countertop for 5 minutes until a smooth, elastic dough forms. Add more flour as needed.
Cover with plastic wrap and let the dough rise in a warm place for 2 hours.
Divide the dough in half and transfer each piece to a buttered 8-oz mini cocotte or ramekin. Cover and let rise for 1 hour, or until the dough stretches to mostly fill the dish.
Use your fingertips to dimple the dough, drizzle lightly with olive oil, and sprinkle with flaky sea salt.
Bake uncovered at 450°F for 12–15 minutes, until golden brown.