Method:

Activate the yeast: In a small bowl, mix the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Mix dry ingredients: In a large bowl, whisk together the flour and sea salt. Make a well in the center.

Combine wet ingredients: Pour the activated yeast mixture and olive oil into the well. Stir with a spoon until the dough begins to come together.

Knead the dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.

First rise: Place the dough back into the bowl, cover it with a damp towel, and let it rise in a warm place for 1 hour, or until it doubles in size.

Shape the dough: Preheat your oven to 400°F (200°C). Once the dough has risen, punch it down and transfer it onto a lightly oiled baking sheet. Stretch the dough into a rectangular shape using your hands.

Second rise: Cover the dough with a towel and let it rise for another 30 minutes.

Add toppings: After the second rise, use your fingers to make dimples all over the dough. Drizzle with olive oil, sprinkle with rosemary, and finish with a sprinkle of coarse salt.

Bake: Place the focaccia in the oven and bake for 25-30 minutes, or until golden brown.

Cool and Serve: Allow it to cool slightly before slicing and serving.

Variations and Tips:

Garlic Rosemary Focaccia: Add finely minced garlic along with rosemary for extra flavor.

Cheese Topping: Sprinkle grated Parmesan or mozzarella on top for a cheesy twist.

Vegan Version: This recipe is already vegan-friendly since no dairy is used.

Gluten-Free Option: Substitute the flour with a gluten-free all-purpose flour blend.

Substitutions for Specific Dietary Needs:

Dairy-Free: This recipe is naturally dairy-free, as it uses olive oil instead of butter.

Low-Sodium: Use less coarse salt on top, or skip it entirely.