In a large mixing bowl, combine 500 grams flour, 350 grams water, and 1–2 grams SAF instant yeast. Mix until just combined into a shaggy dough.

Cover the bowl and let the dough rest at room temperature for 30 minutes.

After the rest, add 10–15 grams salt and mix until fully incorporated and the dough becomes smoother.

Generously grease your baking pan with olive oil.

Transfer the dough to the prepared pan and gently stretch it to fit.

Cover the pan and let the dough rise at room temperature until doubled in size, approximately 1.5 to 2 hours.

Preheat your oven to 450°F (230°C) about 30 minutes before baking.

When the dough has risen, dimple the surface with your fingertips and drizzle generously with olive oil, sprinkling with sea salt.

Bake at 450°F (230°C) for 20–25 minutes until the top is deep golden brown and the edges are crisp.

Let the focaccia cool in the pan for a few minutes, then transfer to a cooling rack. Slice and serve warm or at room temperature.