In a large glass or metal bowl mix together the water, yeast and sugar. Let sit for a few minutes until it starts to foam.
Add the flour and fine sea salt. Mix together with a wooden spoon until all the flour is incorporated and it forms a sticky dough. Push the dough to the side of the bowl and pour a teaspoon or two of olive oil in the bottom. Using two spoons flip the dough over a few times to coat with oil. Cover bowl with plastic wrap and refrigerate 12-18 hours.
At the 4-6 hour mark, remove the bowl from the fridge and using a rubber spatula push the down from the sides to the centre. Cover again and return to the fridge for another 12-18 hours.
Line a 12" x 16" rimmed baking sheet with parchment paper. Pour a few teaspoons of olive oil onto the paper and using your fingers smear it all over. Carefully using a rubber spatula pour the dough into the centre of the pan.
Over the next hour coax the dough into a rectangle to fill the pan. Let rise the full hour. Preheat oven to 375 degrees F. Bake at 375 for 30-40 minutes until golden brown.
Let cool on rack and enjoy.
Recipe by Chateau Elma at https://www.chateauelma.com/no-knead-focaccia