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Dissolve the yeast in ½ cup of warm water.
Add 2 ½ more cups of room temperature water to the yeast mixture.
Add the bread flour and kosher salt to the mixer and mix on low speed until the flour is hydrated.
Increase the speed and mix for about 5 minutes until the dough is smooth and starts to wrap around the hook.
Cover the bowl and let the dough rest for 10 minutes.
Resume mixing on medium-high speed until the dough is extremely smooth and elastic, about 10-15 minutes.
Add ¼ cup of olive oil and mix until incorporated.
Cover the bowl and let the dough rise for 1-2 hours until doubled in size.
Generously oil a half sheet pan with the remaining ¼ cup of olive oil.
Perform a series of folds or stretches on the dough to release any large air bubbles.
Transfer the dough to the prepared sheet pan and stretch it to fill the pan.
Cover the dough and let it rise until flush with the top of the pan, about 1 hour.
Preheat the oven to 450°F with racks on the bottom and top.
Use your fingertips to dimple the dough, creating deep indentations.
Drizzle the garlic-rosemary olive oil topping over the dough.
Sprinkle with flaky salt.
Bake the focaccia on the bottom rack for 15-20 minutes until the bottom is crispy.
Move the focaccia to the top rack and bake for an additional 5-10 minutes until the top is golden brown and crispy.