Mix the dry ingredients in a bowl: 3 cups of flour, 1 tsp of sea salt, and 2 tsp of instant yeast.

Create the dough by adding 1 ¼ cups of water and mixing until a sticky dough forms.

Let the dough rest for 30 minutes at room temperature.

Chill the dough with 2 tbsp of olive oil for 12 hours.

Prepare for the second rise by transferring the dough into a greased 9x13-inch pan and letting it rise for 1.5 hours.

Make the topping by melting 4 tbsp of butter, mixing with ½ cup of brown sugar and 1 tbsp of cinnamon.

Combine the dough and topping, folding the dough to encase the filling.

Allow for another 1.5 hours of rise time before baking.

Preheat the oven to 400°F and bake for approximately 25 minutes.

Cool the focaccia slightly before transferring to a wire rack.