In a large bowl, whisk together the instant yeast, granulated sugar, salt, and all-purpose flour. Then, add warm water and 1/4 cup of olive oil. Combine until a dough forms. Drizzle 2 tablespoons of olive oil over the dough. Cover the bowl with plastic wrap and place in a warm place to rise for 1 hour.

Line a 9×13 dish or sheet pan with parchment paper. Pour 1 tablespoon olive oil into the pan and spread it out.

After the first rise, do 1 set of stretch and folds. Stretch the dough up and fold it over itself, turning the bowl 90 degrees and repeating this process. After 4 stretch and folds, place the dough in the pan and gently spread it out to the corners. Cover with greased plastic wrap and let rise in a warm place for 45 minutes to 1 hour.

Remove the plastic wrap from the pan and drizzle 1 tablespoon of olive oil on top of the focaccia. Spoon the peanut butter and jelly on top and swirl together across the dough. Grease hands with a little oil, then dimple the dough by pressing hands into it to create dimples all over. Sprinkle with flaky salt.

Preheat the oven to 375 degrees. Bake for 25-30 minutes until golden brown. Remove from the oven and transfer to a wire cooling rack. Slice and enjoy.