Prepare the Dough: In a large bowl, combine flour, yeast, salt, lukewarm water, and olive oil. Mix until a sticky dough forms.

Knead the Dough: Knead for 8–10 minutes until smooth and elastic. The dough should remain soft and slightly sticky.

First Rise: Cover the bowl and let the dough rise in a warm place for 1–2 hours, or until doubled in size.

Prepare the Baking Tray: Generously grease a rectangular baking tray with olive oil.

Shape the Dough: Transfer the dough to the tray and gently stretch it to fit. Let it rest for 20–30 minutes if it resists stretching.

Create Dimples: Drizzle olive oil over the surface and press your fingertips into the dough to create deep dimples.

Add Toppings: Sprinkle fresh rosemary and coarse sea salt over the top. Add cherry tomatoes or olives if desired.

Second Rise: Let the dough rest for another 20–30 minutes while preheating the oven to 220°C (425°F).

Bake: Bake for 20–25 minutes until the focaccia is golden brown and crisp around the edges.

Cool and Serve: Brush with a little extra virgin olive oil, allow it to cool slightly, and cut into squares before serving.