Activate the Yeast

In a mixing bowl, combine warm water, yeast, and sugar. Let it sit for about 5-10 minutes until it becomes frothy. This step ensures the yeast is active and ready to help your dough rise.

Make the Dough

Once the yeast is activated, add 1/2 cup of olive oil, flour, and salt to the bowl. Mix until a shaggy dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until it's smooth and elastic. If the dough is too sticky, add a little more flour as needed.

First Rise

Place the dough in a lightly oiled bowl and cover it with a damp kitchen towel. Let it rise in a warm place for about 1 hour or until it has doubled in size.

Shape the Focaccia

Once the dough has risen, punch it down to release the air. Transfer it to a greased baking sheet lined with parchment paper. Use your fingers to stretch and press the dough into a rectangle or circle about 1 inch thick.

Prepare for Second Rise

Cover the shaped dough with the kitchen towel again and let it rise for another 30 minutes.

Preheat the Oven

While the dough is rising, preheat your oven to 425°F (220°C).

Add Toppings

After the second rise, use your fingers to create dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with chopped rosemary and coarse sea salt.

Bake the Focaccia

Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the focaccia is golden brown.

Cool and Serve

Once baked, remove from the oven and let it cool for a few minutes. Slice and serve warm or at room temperature.

Variations

Garlic Focaccia: Add minced garlic to the dough or sprinkle it on top before baking.

Cheese Focaccia: Incorporate shredded cheese (like mozzarella or parmesan) into the dough or sprinkle it on top.

Herb Focaccia: Experiment with different herbs like thyme, oregano, or basil.