In a medium-large bowl, combine the bread flour, kosher salt, instant yeast, granulated sugar, warm water, and 1 tablespoon of olive oil. Mix everything together until you have a wet, shaggy dough. I like to use a spatula or my hands for a thorough mix, making sure no dry flour remains.

Pour an additional tablespoon of olive oil over the dough. Use your hands or a spatula to turn the dough, making sure it is fully coated in oil. This helps prevent sticking and gives the finished bread a beautiful crust. Cover the bowl and let the dough rest for 30 minutes at room temperature.

After the first 30-minute rest, uncover the bowl. Gently grab the dough from the edge at the 12 o’clock position, stretch it upward, then fold it down over the center. Rotate the bowl a quarter turn and repeat this process, stretching and folding a total of four times around the dough. Cover the dough and allow it to rest for another 30 minutes. Repeat the stretch and fold process once more, then cover and rest for another 30 minutes. By now, your dough should be puffy and bubbly, having nearly doubled in size. If it hasn't, let it continue to proof until it does.

While the dough finishes its final rise, prepare a baking sheet with parchment paper or a silicone baking mat. Grease English muffin rings by first rubbing them with unsalted butter and then brushing with olive oil. Place them evenly on the prepared baking sheet. When the dough is ready, divide it into 6 equal portions, each about the size of your palm. Place each portion into a greased ring. Cover the baking sheet and let the dough rise in a warm place for 30-40 minutes. I find greasing the rings generously makes removing the bread later much easier.

While the dough is on its final proof, preheat your oven to 425°F. After the proof, use your fingertips to dimple the tops of each dough portion inside the rings. Drizzle a little olive oil over each dimpled dough, then sprinkle generously with flaky sea salt. Place the baking sheet on the center rack of the oven and bake for about 22 minutes, or until the focaccia is medium golden brown. To enhance the crust, I always use my best extra virgin olive oil for this step.

Once baked, remove the focaccia from the oven and place the baking sheet on a cooling rack. Allow the bread to cool for at least 20 minutes before gently removing from the muffin rings. This resting period helps the bread finish setting and makes it easier to remove from the rings. Focaccia is best enjoyed fresh the day it's baked, but you can store it in an airtight container for up to 3 days.