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Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
Mix the Dough: In a large mixing bowl, combine flour and salt. Gradually add the yeast mixture and olive oil, mixing with a spatula until a sticky dough forms.
Knead: Transfer the dough to a floured surface. Knead for 5 minutes until smooth and elastic.
First Rise: Place the dough in a greased bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1–2 hours or until doubled in size.
Prepare the Pan: Coat a baking sheet with olive oil. Transfer the dough, stretching it to fit the pan.
Add Toppings: Press dimples into the dough with your fingers. Drizzle with olive oil and sprinkle toppings like rosemary and sea salt.
Second Rise: Cover the pan with a towel and let it rise for another 30 minutes.
Bake: Preheat the oven to 425°F (220°C). Bake for 20–25 minutes or until golden brown.
Cool and Serve: Allow the focaccia to cool slightly before slicing and serving.