Step 1: In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
Step 2: Add the all-purpose flour, 2 teaspoons of fine sea salt, and 2 tablespoons of extra virgin olive oil to the yeast mixture. Mix with a sturdy spoon or your hands until a shaggy, sticky dough forms and no dry streaks of flour remain.
Step 3: Lightly flour a clean work surface. Turn the dough out onto it. Knead for about 8-10 minutes, until the dough is smooth, elastic, and less sticky. Avoid adding too much additional flour, as the dough should remain soft and pliable.
Step 4: Lightly grease a clean large bowl with 1 tablespoon of olive oil. Place the kneaded dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean damp kitchen towel. Let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled significantly in size.
Step 5: Once the dough has risen, gently punch it down to release the air. Pour 2 tablespoons of olive oil into a 9×13 inch baking pan. Spread the oil evenly across the bottom and up the sides of the pan. Transfer the dough to the prepared pan.
Step 6: Gently stretch the dough to fill the pan. If it resists, let it rest for 5-10 minutes, then continue stretching until it reaches the edges. Cover the pan loosely with plastic wrap or a damp towel and let it rest for another 30-45 minutes for a second rise, allowing the dough to puff up slightly.
Step 7: Preheat your oven to 400°F (200°C). After the second rise, generously drizzle the remaining 1 tablespoon of olive oil over the top of the dough. Using your fingertips, gently but firmly press dimples into the dough, going almost all the way through to the bottom of the pan.
Step 8: Evenly sprinkle the chopped fresh rosemary and flaky sea salt over the dimpled dough. At this point, you can also add other desired toppings like cherry tomatoes or olives.
Step 9: Bake the focaccia for 20-30 minutes, or until it is golden brown on top and the bottom sounds hollow when tapped. Baking times may vary depending on your oven.
Step 10: Carefully remove the focaccia from the oven. If desired, you can brush a little more olive oil over the top for extra shine. Let it cool in the pan for 5-10 minutes, then transfer it to a wire rack to cool completely before slicing and serving. Enjoy your homemade Focaccia Bread Recipe!