Step 1: Activate the Yeast

In a small bowl, combine the warm water, sugar, and yeast. Stir gently to dissolve the sugar and yeast, then allow the mixture to sit for 5-10 minutes. The yeast should become frothy and bubbly, indicating that it’s activated and ready to use.

Step 2: Prepare the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the flour mixture and pour in the yeast mixture along with 1/4 cup olive oil. Stir everything together with a spoon until a dough begins to form.

Once the dough comes together, transfer it to a floured surface and knead for about 5-7 minutes. The goal is to make the dough smooth and elastic. You may need to add more flour if the dough is too sticky.

Step 3: Let the Dough Rise

Lightly oil another bowl and place your kneaded dough in it. Cover the bowl with a damp towel or plastic wrap, and allow the dough to rise for 1-2 hours, or until it has doubled in size. Make sure the dough is in a warm place to encourage the yeast to work its magic.

Step 4: Shape the Focaccia

Once the dough has risen, punch it down to release any air bubbles. Transfer it to a well-oiled baking sheet (about 9×13 inches). Use your fingers to gently stretch the dough until it fits the pan. As you stretch, create dimples in the surface with your fingertips. These dimples will help the dough bake evenly and give it the characteristic texture.

Step 5: Add the Toppings

Drizzle the dough with a little more olive oil to give it a beautiful, golden finish. Evenly sprinkle the minced garlic, rosemary, sea salt, and freshly ground black pepper over the top of the dough. The garlic and rosemary will infuse the bread with aromatic flavors while it bakes.

Step 6: Final Rise

Cover the dough with a towel again and let it rise for another 30 minutes to an hour. This final rise allows the dough to puff up and become light and airy.

Step 7: Bake the Focaccia

Preheat your oven to 400°F (200°C). Place the focaccia in the oven and bake for 20-25 minutes, or until the top is golden brown and crispy. The edges should be slightly browned, while the center should remain soft and fluffy.

Step 8: Serve

Once baked, remove the focaccia from the oven and let it cool slightly. Slice it into squares or strips and serve warm. It pairs wonderfully with a variety of dips, such as olive tapenade, hummus, or a simple balsamic vinegar and olive oil mix.