Mix the dough: In a large bowl, whisk warm water, yeast, and sugar. Add flour and fine sea salt. Stir with a spatula until shaggy and no dry patches remain. The dough will be sticky—this is good.

First rest (15 minutes): Cover the bowl and let it sit for 15 minutes. This brief rest hydrates the flour and makes mixing easier.

Fold for strength: Drizzle in 2 tbsp olive oil. With wet hands, perform 3–4 sets of stretch-and-folds around the dough, turning the bowl as you go. You’re building gluten without kneading.

First rise (45–60 minutes): Cover and let rise in a warm spot until noticeably puffy, about 1 hour. If your kitchen is cool, give it up to 75 minutes.

Prepare the pan: Generously oil a 9x13-inch sheet pan or similarly sized metal pan with 2 tbsp olive oil. You want an even oil coat for that crisp bottom.

Transfer and stretch: Gently scrape the dough into the pan. Oil your fingertips and press it outward. If it springs back, let it rest 10 minutes, then finish stretching to the edges.

Second rise (30–45 minutes): Cover loosely and let it rise again until puffy and slightly jiggly when you shake the pan.

Dimple and top: Heat oven to 450°F (232°C). Oil your hands and press your fingertips straight down into the dough to create deep dimples. Drizzle 1–2 tbsp olive oil over the top, add flaky salt, herbs, and any toppings.

Bake: Place on the center rack and bake 20–25 minutes, until deep golden with crisp edges. For an extra-crisp bottom, bake the last 2–3 minutes on the lowest rack.

Finish and cool: Brush or drizzle the remaining olive oil over the hot focaccia. Cool in the pan 10 minutes, then transfer to a rack. Slice or tear and serve warm.