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Mix the flour, yeast, and 1 cup of warm water in a stand mixer with a dough hook for 15 minutes to make a very stiff dough.
Cut the dough into 4 pieces, knead each into a ball, and let rise for 90 minutes.
Deflate and knead each ball, then let rest for 10 minutes.
Simmer the tomato sauce with salt, olive oil, and sugar for 30 minutes.
Roll each dough ball into a large, thin sheet about 24 inches in diameter.
Brush with olive oil, spread the tomato sauce, and top with mozzarella and Parmigiano.
Fold the dough into a rectangle, brush with more sauce, and fold it up like a book.
Press to flatten the folded focaccia to 1 inch tall, let rest for 10 minutes, and bake at 450°F for 30 minutes.