Measure ingredients for the dough. Add lukewarm water, instant dry yeast, and sugar to a small bowl, whisk, and set aside for 30 seconds until the yeast fully dissolves. If it doesn’t dissolve, start again with fresh yeast.

In a large mixing bowl, combine flour and salt, then add the yeast-water mixture. Stir with a sturdy wooden spoon until a wet, sticky dough forms (about 1 minute). Incorporate extra virgin olive oil and mix for another minute.

For quick proofing (1.5 to 2 hours), cover the bowl with a damp cloth or plastic wrap, ensuring space between the dough and cloth. Place it in a slightly warm oven until it doubles in volume. For slow proofing (8 to 24 hours), cover with plastic wrap and refrigerate before letting it sit at room temperature for 2 to 3 hours when ready.

After proofing, fold the dough over itself from outside to inside about 20 to 40 times while still in the bowl (this takes about 30–60 seconds). Stop folding once you feel resistance as the dough tightens.

Grease your baking pan with olive oil and drop in the dough, spreading it out with two spoons until most of the pan is covered while ensuring it remains slightly wet on top. Cover again and proof in a warm area of your kitchen for an additional 45 minutes while preheating your oven to 450°F or 230°C.

In a small bowl, mix olive oil, water, and salt until dissolved. Dip your fingers into this mixture and press dimples across your focaccia before pouring any remaining oil-water mixture over it so that it seeps into those dimples. Optionally sprinkle rosemary and flaky salt on top.

Once your oven reaches temperature, bake your focaccia on medium-low for about 20 to 25 minutes until golden brown on top and cooked through underneath while remaining soft inside. Allow cooling for at least five minutes before slicing and serving!