Homemade Focaccia

500 g bread or all-purpose flour (17.5 ounces; about 3 ¼ cups), see note

10 g Diamond Crystal kosher salt (0.4 ounce; 2 ½ teaspoons); for table salt, use about half as much by volume or the same weight

4 g instant dry yeast, such as SAF (0.1 ounce; ½ packet or 1 rounded teaspoon)

400 g room temperature water (14.1 ounces; 1 ½ cups plus 3 tablespoons)

68 g extra-virgin olive oil (2.4 ounces; 5 tablespoons), divided

Coarse sea salt, such as Maldon or fleur de sel

Directions at seriouseats.com

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