Add water and yeast to a large bowl, then let it sit for one minute so the yeast can bloom.

Add kosher salt, sugar, ¼ cup olive oil, and the flour, then mix with a large spoon just to blend.

It should look shaggy and barely combined. Cover and let rest for 5 minutes so the dough can hydrate.

Use a rubber spatula, wooden spoon or Danish dough whisk to mix the dough for another minute or two, until it comes together and feels smooth.

Rub the inside of a large bowl with olive oil, then use a rubber spatula to transfer the dough to the bowl. Cover and rest for 10 minutes.

Lightly oil your hands, then grab one end of the dough and gently pull to stretch it out, then fold the dough in half.

Repeat this fold with the other three sides, then flip the dough over to be seam-side-down.

Let rest 10 minutes, then repeat this same process 3 more times, allowing 10 minutes rest in between each set of folds (4 sets total).

After the last fold, cover the bowl and let the dough rise until doubled in size, about 1-1½ hours.

Alternatively, you can refrigerate the dough for up to two days. The flavor will be even deeper and more developed!

If refrigerating the dough, be sure to take it out at least 2 hours before you want to bake. Let it come to room temperature for about one hour before proceeding to the next step.

Rub a sheet pan generously with olive oil, then place the dough on top and gently pat out into a loose rectangle.

Cover with a tea towel and let it relax for about 10 minutes, then use lightly oiled hands to press and gently stretch the dough to cover the pan as best you can.

If the dough is very resistant, simply cover and let rest for another 5-10 minutes, then come back and try again.

Once the dough is stretched out, gently dimple the top with your fingertips to create little crevices. Cover and let rise for about 30-60 minutes, depending on how warm your kitchen is.

In the meantime, preheat the oven to 500 degrees F.

When the dough has puffed up, drizzle with the remaining ⅓ cup olive oil and sprinkle with coarse salt.

Bake for 10 minutes, then reduce the heat to 450 and cook for another 10 minutes or until the focaccia is golden brown.

Let cool for about 5 minutes, then cut into pieces and serve while still warm.