Combine the instant yeast with warm water and sugar. Allow this mixture to stand for a few minutes until foamy.

Combine the flour and salt in a large bowl. Mix then pour in the yeast mixture and 1 tablespoon of olive oil.

Mix for a few minutes until everything is well combined. The dough will be very wet and sticky.

Drizzle 2 tablespoons of oil over the dough and lightly oil your hands. Roll the dough in the oil to coat then cover with plastic.

Place the dough in a warm spot and allow to rise for 1 hour or until doubled in size. Drizzle over another 2 tablespoon oil and fold the dough from the outside in 4 times.

Cover the dough again and allow to rise for at least an hour but ideally overnight in the fridge.

Spray a deep baking dish with nonstick cooking spray then add 3 tablespoon oil. Tip the dough into the pan.

With oiled fingers, press into the dough, spreading it into the corners and creating a dimpled appearance.

Allow to stand for 30 minutes while you preheat the oven to 200°C/390°F.

Drizzle any remaining oil over the focaccia then season the bread generously with flaky sea salt.

Place in the oven and bake for 30-40 minutes or until the bread is golden brown and crisp on the outside.

Allow the bread to cool in the pan for a few minutes then remove and allow to cool on a wire rack for 10 minutes before slicing and serving.