Place the water, yeast, and sugar in a small bowl. Stir it briefly, then let it set undisturbed for about 10 minutes. The mixture will begin to look foamy, frothy, and tan in color. It should be quite bubbly when it’s activated and ready to use.

Remove the dough from the bowl, and shape it into a ball. Transfer the dough to a lightly greased bowl, and cover it with plastic wrap or a kitchen towel. Allow the dough to proof and double in size, about 1 hour.

Brush a 10-inch round baking dish, 9 x 9-inch baking dish, or 9 x 13-inch baking dish (focaccia will be thin with this size) with 2 tablespoons of olive oil.

After the dough doubles in size, punch down the dough, and use your hand to deflate it. Fold the dough over onto itself a couple of times, then turn the dough onto a lightly floured surface. Roll it out into the desired shape until the dough is about ½ -inch thick.

Transfer the dough to the prepared baking, and cover with a large piece of greased plastic wrap. Allow the dough to double in size a second time, about 45-60 minutes.

After the dough has doubled in size a second time, use your fingertips to press divots into the surface of the dough. Use a pastry brush to spread the remaining 2 tablespoons of olive oil over the dough. Place pieces of fresh rosemary over the top of the bread and sprinkle with flaky sea salt.

Bake for 20-22 minutes until lightly browned. Allow the bread to cool completely before slicing.

See post for storage recommendations.