In a medium-large bowl, combine your flour, kosher salt, yeast, sugar, water, and 1 tbsp of olive oil. Mix until combined into a wet shaggy dough.
Pour an additional tablespoon of olive oil over the dough, and smooth over and turn the dough in the bowl, coating it in oil. Cover and let rest for 30 minutes.
After 30 minutes, uncover your bowl and push your fingers underneath the top edge of the dough at the 12 o'clock position. Pull the dough up towards you, stretching it and fold it in towards the center/opposite side of the bowl.
Turn your bowl a quarter turn, and repeat. Do this an additional two times until you have stretched and folded all sides of the dough in, for a total of four folds.
Recover your dough and allow to rest for another 30 minutes.
Repeat your stretch and fold process (four more folds), and then recover your bowl and let rest for 30 more minutes. You should notice a little more tension in the dough than the first set of folds.
If your dough is in a warm spot, after this, your dough should be puffy and bubbly, roughly having doubled in size. If it has not grown in size allow to continue proofing until it has done so.
Using either a 9x9" square cake pan or a 8" round cake pan, pour 1 tbsp of olive oil into the bottom of the pan and grease your pan, making sure to get the corners and sides.
When your dough is ready, dump into your prepared pan, as well as any leftover oil from the bowl. Cover your dough and allow to proof for an additional 30 minutes.
While your dough is in its final proof, preheat your oven to 425°F.
After 30 minutes, drizzle with additional olive oil and dimple your dough, sprinkle with flaky sea salt and place on the center rack of your oven to bake.
Bake for about 22-25 minutes or until your dough is medium golden brown. Remove from oven and onto a cooling rack. Allow to cool for at least 30 minutes before cutting into it.
Bread can be kept in an airtight container for about 3 days but is best enjoyed on the day it is baked. Enjoy!
