Combine the flour, instant yeast, and salt in a large mixing bowl and stir briefly to distribute.

Add the olive oil and warm water, then mix with a fork until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until smooth and slightly elastic. The dough should feel soft and just barely tacky.

Shape the dough into a ball, return it to the bowl, and cover with a clean kitchen towel or plastic wrap. Leave at room temperature for 60-90 minutes until the dough has roughly doubled in size and feels pillowy.

Lightly flour your work surface. Divide the rested dough into 16-18 equal pieces, each roughly the size of a walnut.

Using your fingers or a rolling pin, stretch each piece into a rough rectangle or oval about 10-12 cm long and 1-2 mm thick. Don't worry about perfect edges - irregular shapes are part of the character.

Set the stretched pieces on a lightly floured tray in a single layer while you heat the oil. Do not stack them.

Pour the frying oil into a deep heavy-bottomed saucepan. Heat over medium-high heat to 175-180 C (347-356 F). Use a thermometer to confirm the temperature.

Drop in a small test piece of dough. It should sink briefly, then rise to the surface and begin to puff and blister within 10-15 seconds. If it browns immediately, lower the heat slightly.

Fry 3-4 sgabei at a time for 1.5-2 minutes per side, turning once with a slotted spoon, until golden-brown and blistered on both sides.

Lift the sgabei out with a slotted spoon and transfer to a wire rack. Season with fine sea salt immediately while the surface is still glistening. Check and adjust the oil temperature between batches, then repeat with the remaining dough.