Add the yeast and mix with a wooden spoon until dissolved.
Add the flour, sea salt, and olive oil and mix it with a wooden spoon until everything comes together and there are no lumps (the dough is really hydrated so if it's sticky don’t worry exactly how it's supposed to look).
Oil a half sheet tray and pour the dough in the tray and try to stretch it until reaches the edge of the tray.
Add olive oil on the surface of your focaccia and cover the tray with plastic and let it rise for 2-3 hours in a turned-off oven with the light on.
Once doubled in size dimple the dough and add pitted green and black olive, coarse sea salt.
Bake for 20 minutes at 500 degrees in the middle rack or until golden and brown.
