In a large bowl, combine 2 1/4 cups of bread flour, 1 tsp of instant yeast, 1 tsp of granulated sugar, and 1/2 tbsp of kosher salt.

Gradually add 1 cup plus 2 tbsp of warm water and 1 tbsp of olive oil. Stir until a wet, shaggy dough forms.

Drizzle another tablespoon of olive oil over the dough, cover with a kitchen towel, and let rest for 30 minutes.

Perform the stretch and fold technique, stretching and folding the dough four times with 30 minutes rest in between.

Line a baking sheet with parchment paper and grease the rings with butter or olive oil.

Divide the dough into six equal portions and place them into the greased rings.

Cover them and let proof for 30-40 minutes while preheating the oven to 425°F.

Dimple the tops of the risen dough, drizzle with olive oil, sprinkle with flaky sea salt, and bake for 22 minutes.

Allow them to cool for about 20 minutes before serving.