Bloom the Yeast:

• Add lukewarm water, instant dry yeast, and sugar to a small bowl. Whisk and let sit for 30 seconds until the yeast fully dissolves. If not dissolved, start over with fresh yeast.

Make the Dough:

• In a large mixing bowl, stir together flour and salt.

• Pour in the yeast-water mixture and stir with a sturdy wooden spoon until a wet, sticky dough forms (about 1 minute).

• Add olive oil and stir for another minute until incorporated.

Choose Proofing Method:

• Quick Proofing (1.5 to 2 hours): Cover the bowl with a damp cloth or plastic wrap. Let it rise in a slightly warm oven for 1.5 to 2 hours until doubled in volume. (To warm the oven, turn it on for 60 seconds, then turn it off.)

• Slow Proofing (8 to 24 hours): Cover with plastic wrap and let the dough mature in the fridge for 8 to 24 hours. When ready, let it sit at room temperature for 2-3 hours before proceeding.

Folding:

• After proofing, use a spoon to fold the dough over itself 20-40 times (takes 30-60 seconds) until it tightens.

Final Proofing:

• Grease a 9×13-inch baking pan with 2-3 tablespoons of olive oil.

• Drop the dough into the pan and spread it with the back of two spoons.

• Cover with a damp cloth, baking tray, or plastic wrap and proof for 45 minutes in a warm spot.

• Meanwhile, preheat the oven to 450°F (230°C).

Prepare the Topping:

• Mix olive oil, water, and salt in a small bowl.

• Dip fingers in the mixture and press dimples across the dough.

• Pour the remaining oil-water mixture over the focaccia.

• Optionally, sprinkle with rosemary and flaky salt.

Bake:

• Place the focaccia on a medium-low oven rack and bake for 20-25 minutes until golden brown and crisp.

• Let cool for at least 5 minutes before removing from the pan, slicing, and serving.