In a medium-large bowl, combine bread flour, kosher salt, instant yeast, and granulated sugar. Gradually add warm water and 1 tablespoon of olive oil, mixing until a shaggy dough forms.

Cover the dough with a kitchen towel and let it rest at room temperature for 30 minutes.

Perform a stretch and fold technique on the dough, covering and resting for another 30 minutes.

Repeat the stretch and fold technique and let the dough rest for another 30 minutes.

Preheat your oven to 425°F. Line a baking sheet with parchment paper and grease the muffin rings with butter and olive oil.

Divide the risen dough into 6 equal portions and shape each piece into a round ball. Place them into greased rings.

Dimple the tops with your fingers, drizzle olive oil, and sprinkle flaky sea salt.

Bake for about 22 minutes until golden brown.

Let the mini focaccia cool in the rings for at least 20 minutes before removing.