Mix all the ingredients in a large bowl using a wooden spoon. Scrape down the sides until you have a uniform, sticky dough.

Cover the dough with a kitchen towel or cling film.

Let it rise for 1 hour.

Line your baking tin (if it isn't nonstick).

Add 3-5 tablespoons of olive oil to cover the bottom of the tin.

Pour the dough into the tin.

Stretch and pull each side of the dough over the remaining dough a few times (you may need to put a tablespoon of olive oil on your fingers so it won't stick).

Stretch the dough carefully into each corner so it covers the entire form.

Cover and allow to rise for 1 hour.

Turn on your oven to 210°C/ 410°F.

Drizzle the focaccia with olive oil, and get some on your fingers, too.

Press your fingertips into the top of the dough to make the characteristic focaccia dimples.

Sprinkle generously with sea salt.

Bake on the bottom rack of your oven for 35-40 minutes until golden and crispy.

Allow to cool slightly before cutting.

Serve.