To begin, preheat your oven to 220°C (425°F). In a small bowl, dissolve the yeast and sugar in the lukewarm water. Let the mixture sit for 5-10 minutes until it becomes frothy—this ensures the yeast is activated and ready to work in the dough.

In a large mixing bowl, combine the flour and 1 teaspoon of sea salt. Make a well in the centre and pour in the yeast mixture along with 1 tablespoon of olive oil. Using your hands or a wooden spoon, mix the ingredients until a dough begins to form. If the dough feels too sticky, add a bit more flour, but keep in mind that focaccia dough should be soft and slightly sticky for a light texture.

Once the dough comes together, transfer it to a lightly floured surface and knead for about 5-7 minutes, or until the dough becomes smooth and elastic. Kneading helps develop the gluten, giving the bread its structure. After kneading, shape the dough into a ball.

Place the dough in a clean, lightly oiled bowl, and cover it with a damp kitchen towel or plastic wrap. Let it rise in a warm place for about 1 hour, or until it has doubled in size. This fermentation period is key to creating the airy, light texture of focaccia.

Once the dough has risen, punch it down to release the air. Grease a baking sheet or round pan with 1 tablespoon of olive oil. Stretch and press the dough out onto the pan, using your fingertips to gently spread it evenly. You can press it into a rectangle or round shape, depending on your preference. Create the signature dimples in the dough by pressing your fingers into the surface.

Drizzle the remaining 1 tablespoon of olive oil over the top of the dough, making sure it settles into the dimples. Sprinkle chopped fresh rosemary generously over the dough, and finish with a sprinkle of coarse sea salt. These toppings give the focaccia its classic flavour, with the olive oil soaking into the dough as it bakes, creating richness.

Cover the dough with a clean towel and let it rest for another 20-30 minutes. This second rise allows the dough to relax and develop more flavour before baking. Meanwhile, ensure your oven is fully preheated to the correct temperature.

Bake the focaccia for 20-25 minutes, or until it turns golden brown and the edges are crisp. Once done, remove it from the oven and let it cool slightly before slicing. For extra flavour, drizzle a little more olive oil over the bread while it’s still warm. Serve warm or at room temperature, either on its own or alongside a variety of antipasti or dips. The focaccia’s crispy exterior and soft, herbed interior pair beautifully with olive tapenade, fresh cheeses, or simple marinara sauce.