In a small bowl, combine lukewarm water, instant dry yeast, and a sprinkle of sugar. Mix gently to dissolve the yeast and let it sit for around 30 seconds.

In a large mixing bowl, whisk together all-purpose flour and salt. Pour in the yeast mixture and stir until the dough becomes wet and sticky.

Cover the bowl with a damp cloth and place it in a warm oven, allowing it to rise for 1.5 to 2 hours.

Gently turn the dough out onto a floured surface and fold it over itself 20 to 40 times.

Prepare a greased baking pan by generously coating it with olive oil. Transfer the folded dough into the pan and let it proof for another 45 minutes.

Prepare the topping by mixing olive oil, a splash of water, and flaky salt in a small bowl. Create dimples all over the dough’s surface.

Preheat your oven to 450°F (230°C). Bake the focaccia for 20 to 25 minutes until golden brown.

Allow it to cool in the pan for about 5 minutes, then slice and serve.