In a large bowl, whisk together flour, yeast, and kosher salt. Add ½ cup plus 2 tablespoons (150 grams) hot water and 1 tablespoon (14 grams) oil, and stir until a shaggy dough forms. Cover and let rest at room temperature for 15 minutes.
Using wet or oiled hands, reach under one side of dough, and gently stretch edge of dough up and then fold over center. Repeat around bowl until dough comes together into a ball. Cover and let rest at room temperature for 15 minutes. Repeat folding procedure once; let rest for 15 minutes.
Grease a 9x5-inch loaf pan with ½ tablespoon (7 grams) oil. Transfer dough to prepared pan; using your fingers, gently stretch dough into corners. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and jiggly, 20 to 30 minutes.
Preheat oven to 400°F (200°C).
Uncover dough, and drizzle remaining ½ tablespoon (7 grams) oil onto dough. Using your fingertips, press dimples into dough, touching bottom of pan through dough without tearing dough. Sprinkle sea salt on top; add toppings, if desired.
Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), about 20 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool on a wire rack. Serve warm or at room temperature. Store in an airtight container for up to 1 week.