In a large bowl, combine warm water, instant yeast, fine sea salt, maple syrup, and extra virgin olive oil. Stir gently and let sit for about 5 minutes until frothy.

Weigh out bread flour and gradually incorporate it into the yeast mixture until no dry flour remains. Let rest for 10 minutes covered with a damp cloth.

Wet your hands and gently stretch the dough from the edges towards the center, folding it over itself to form a loose ball. Rest for another 10 minutes.

Drizzle olive oil over the dough, cover tightly and refrigerate overnight for 12-24 hours.

Line a baking tray with parchment paper, drizzle with olive oil, and transfer the cold dough into the tray.

Using fingers, shape the dough in the tray and let it proof at room temperature for about 2 hours until it doubles in size.

Preheat the oven to 425°F (220°C) while the dough is proofing.

Once proofed, drizzle more olive oil over the dough, create dimples with your fingers, and sprinkle flaky sea salt on top.

Bake in the preheated oven for 25-30 minutes until golden brown and crispy.

Let the focaccia cool on a wire rack for at least 10 minutes before slicing.