In a small bowl, combine lukewarm water, instant dry yeast, and sugar. Let it sit for 5 minutes until frothy.

In a large bowl, mix all-purpose flour and salt. Pour the yeast mixture into the flour mixture and stir until a sticky dough forms. Incorporate olive oil and mix until smooth.

Cover the bowl with a damp cloth and warm oven for 1.5 to 2 hours until doubled in size, or refrigerate for 8 to 24 hours.

Dust the work surface with flour, transfer the dough, and fold it over itself 20 to 40 times.

Grease a baking pan with olive oil, spread the dough evenly, cover with a cloth, and proof for 45 minutes.

Mix water, salt, and olive oil for the topping. Dimple the dough and pour the topping evenly over it.

Preheat oven to 450°F (230°C). Bake the focaccia for 20 to 25 minutes until golden brown.

Allow focaccia to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Slice and serve.