Start by measuring your ingredients in different bowls.

To a small container, add 1¾ cups lukewarm water, 2 teaspoons instant dry yeast, and 2 teaspoons sugar.Whisk fast for 30 seconds to dissolve the yeast. If it doesn't, start over with new yeast.

To a large mixing bowl, add 4 cups all-purpose flour and 3 teaspoons salt. Stir to combine.Add the yeast-water mixture, and stir with a sturdy wooden spoon until you have a wet, sticky dough (about 1 minute).Add 2 tablespoons extra virgin olive oil and keep stirring for one more minute or until it’s incorporated.

QUICK PROOFING: cover bowl with damp cloth, leaving enough space between the dough and the cloth.Proof in a slightly warm oven (max 80°F or 27°C) for 1½ to 2 hours, or until double in volume.To warm the oven, turn it on for 1 minute, then turn it off. If you live in a warm place, there’s no need to put the dough in the oven.SLOW PROOFING: cover bowl with plastic wrap and put in the fridge between 8 to 36 hours, then take out of the fridge and let sit at room temperature for 2 to 3 hours.

After proofing, fold the dough with a spoon over itself 20 times (it takes 30 seconds) from the outside to the inside while still in the bowl.

Grease your baking pan with 2 tablespoons of olive oil and drop the dough into the pan.If the dough is from the fridge, brush it with a thin layer of olive oil and let it sit in the pan for 2 to 4 hours, depending on your room temperature.

Spread the dough with the back of two spoons until most of the baking pan is covered.Wet the spoons with water to prevent them from sticking. It’s okay if the focaccia gets a little wet on top.

Cover with a damp cloth/baking tray/or plastic wrap without touching the dough.Proof a second time in a warm corner of your kitchen for 45 minutes.In the meantime, preheat the oven to 450°F or 230°C, and make the topping.

Add 2 tablespoons extra virgin olive oil, 3 tablespoons water, and ½ teaspoon salt to a small bowl. Stir well to dissolve the salt.Dip your fingers in the oil-water mixture, then sink the tip of your fingers in the dough, making dimples across the focaccia.

With a spoon, drizzle the remaining oil-water mixture all over the focaccia, allowing the liquid into all crevices.

Top with 5 sprigs rosemary (the needles) and sprinkle with 1 teaspoon flaky salt (like Malden salt), sea salt, or kosher salt.

When the oven reaches 450°F or 230°C, place the focaccia on the medium-low rack and bake it for 20 to 25 minutes.It should be golden brown and crispy on top, well-cooked on the bottom, and still soft inside.

Let it cool down for at least 5 minutes before removing it from the pan, cutting it, and serving it.