Place the wet ingredients in the bread machine pan first. This includes water and olive oil.

Make an "island" with the flour on top of the wet ingredients, and then make tiny wells or divots in the flour to hold the salt and dry yeast so they don't fall into the water (yet).

Turn on the bread machine and select the "dough" cycle.

Choose "start" or set a time delay to begin making this dough. Most bread machines take about 1 hour and 40 minutes to 2 hours to complete a dough cycle.

When the dough cycle is complete, grease a 9x13 inch pan with olive oil.

Remove the focaccia dough from the machine and press it into the greased pan.

Cover with a towel and allow the focaccia to rise for 45 minutes to an hour in a warm, draft-free place until it's doubled in bulk. (In a cool house, it could take up to 90 minutes.)

While the bread rises, preheat the oven to 425 degrees F (220 C).

Once the dough has doubled in bulk, drizzle with olive oil and then dimple the surface of the dough with your fingertips. Sprinkle with coarse salt.

Bake the focaccia for 20 to 25 minutes, until golden brown.

Remove the tray from the oven and allow it to cool for 5 to 10 minutes before turning it out to cool completely on a cooling rack.