Mix 1 cup of lukewarm water, 2 teaspoons of instant dry yeast, and 1 teaspoon of sugar in a small bowl. Let it sit for 5-10 minutes until frothy.

In a bowl, combine 3 cups of all-purpose flour and 1 teaspoon of salt. Make a well and pour in the yeast mixture, mixing until a sticky dough forms. Add 2 tablespoons of olive oil and combine.

Cover the dough and proof in a warm area for 1.5 to 2 hours or in the refrigerator for 8-24 hours.

Turn the dough onto a floured surface and fold over itself 20-40 times.

Grease a 9x13-inch baking pan with 2 tablespoons of olive oil and spread the dough evenly.

Cover the pan and let it rise for 45 minutes.

Mix together 3 tablespoons of olive oil, 2 tablespoons of water, and flaky sea salt. Press dimples into the dough and drizzle the mixture over the top.

Preheat oven to 450°F (230°C) and bake for 20-25 minutes until golden brown.

Let cool for 5 minutes, slice, and serve warm.