In a mixing bowl, combine the warm water and dry yeast. Allow it to sit for about 5-10 minutes until it becomes frothy.
Once the yeast is activated, add the flour, sea salt, and 2 tablespoons of olive oil to the bowl. Mix until a rough dough forms.
Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes until smooth and elastic.
Place the dough back in the mixing bowl, cover it, and let it rise in a warm area for 1-2 hours until doubled in size.
Gently punch down the dough, drizzle 1 tablespoon of olive oil on the baking sheet, and stretch the dough to fit.
Make deep dimples in the surface of the dough, drizzle with olive oil, sprinkle with salt and toppings.
Cover the dough and let it rise for another 20-30 minutes while preheating your oven to 425°F.
Bake the focaccia for 20-25 minutes until golden brown and aromatic.
Remove from the oven, let cool slightly, then slice and serve warm.
