Activate Yeast:
In a small bowl, dissolve sugar and yeast in warm water. Let sit for 5–10 minutes until foamy.

Make Dough:
In a large bowl, combine flour and salt. Add yeast mixture and olive oil. Mix until a dough forms.

Knead:
Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.

First Rise:
Place dough in an oiled bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled in size.

Shape Dough:
Transfer dough to a greased baking sheet. Press dough out evenly to fit the pan.

Decorate:
Use your fingers to make dimples all over the surface. Arrange rosemary sprigs, cherry tomato halves, and olives on top, pressing them gently into the dough. Drizzle with olive oil and sprinkle coarse sea salt.

Second Rise:
Let dough rest for 20 minutes.

Bake:
Preheat oven to 425°F (220°C). Bake focaccia for 20–25 minutes until golden brown.

Serve:
Cool slightly, slice, and serve warm or at room temperature.