For the dough: In a large bowl, whisk together 3 cups (720 grams) warm water, yeast, and sugar. Let stand until bloomed and foaming, 5 to 10 minutes.

Add flour, oil, and kosher salt to yeast mixture. Using your hands, mix together until fully combined and a dough forms. Cover, and let rest until dough is very bubbly and risen, about 1 hour.

Slightly punch down dough. Stretch one side of dough upward and fold over to opposite side of dough; rotate bowl. Repeat stretching and folding process 3 times, rotating bowl after each fold. Cover dough, and let rest for 30 minutes. Repeat folding process 2 more times, letting rest between each set of folds. After the final fold, cover with plastic wrap, and refrigerate for 4 hours.

Punch down dough. Stretch and fold 4 times, rotating bowl between each fold. Cover and refrigerate dough to cold-ferment for at least 8 hours or up to overnight. (See Note.)

Before you’re ready to bake, press dough into a well-oiled 13x9-inch rimmed baking sheet. Cover and let rest at room temperature for 2 hours.

Preheat oven to 400°F (200°C).

For the topping: In a large bowl, combine figs, prosciutto, rosemary, and olives. Drizzle with 1 to 2 tablespoons (14 to 28 grams) oil, and toss to coat. (This will prevent toppings from burning in the oven.)

Cover your hands in oil, and press your fingertips into dough to create dimples or indentations at 1-inch intervals. Place topping on dough. Sprinkle with sea salt.

Bake until golden brown, 35 to 40 minutes.