In a large bowl, stir together the lukewarm water, active dry yeast, maple syrup, 1 tablespoon extra virgin olive oil, and kosher salt until evenly combined. Let the yeast bloom for a couple of minutes.

Weigh the flour and add it to the wet ingredients. Mix until there are no dry flour patches remaining and the dough comes together into a shaggy mass.

Cover the bowl and let the dough rest for 10 minutes.

Perform a series of gentle stretch-and-folds: pull one side of the dough up and fold it over the center, then rotate the bowl and repeat 4–6 times. Cover and rest for 10 minutes. Repeat the stretch-and-fold process one more time.

Drizzle 1 tablespoon of extra virgin olive oil over the dough, gently rub it over the surface, cover the bowl tightly with plastic wrap, and refrigerate overnight (8–18 hours).

Generously spread 1–2 tablespoons of olive oil around your baking tray, line it with parchment paper, and drizzle the remaining 2 tablespoons of olive oil on top of the parchment.

Transfer the dough from the bowl to the prepared tray. Gently coax and press the dough outward with oiled fingers until it fills the tray and the surface is even.

Cover the tray loosely with plastic wrap or a towel and proof at room temperature for about 2 hours, or until the dough looks puffy and has noticeably risen.

Preheat the oven to 425°F (220°C) about 30 minutes before baking.

Dimple the dough with your fingertips, pushing all the way to the bottom to create the classic focaccia wells. Sprinkle flaky sea salt and your choice of toppings.

Bake for 25–30 minutes, until the focaccia is golden brown and the edges are crisp.

Remove from the oven and let rest for at least 10 minutes on a cooling rack before slicing.