Activate The Yeast: In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.

Mix The Dough: In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and olive oil. Mix until a dough forms.

Knead The Dough: Transfer the dough onto a floured surface and knead for about 5-7 minutes until it’s smooth and elastic.

First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until it doubles in size.

Prepare The Pan: Grease a baking pan with olive oil. Transfer the risen dough to the pan and gently press it to fit.

Shape The Focaccia: Use your fingers to create dimples all over the dough’s surface. Drizzle olive oil generously over the top.

Second Rise: Cover the pan with a damp cloth and let the dough rise for an additional 30 minutes.

Preheat The Oven: Preheat your oven to 425°F (220°C) while the dough is rising.

Add Toppings: Press your chosen toppings – fresh rosemary, olives, cherry tomatoes, and sea salt – into the dimples on the dough’s surface.

Baking: Place the pan in the preheated oven and bake for about 20-25 minutes or until the focaccia turns golden brown.

Cool And Serve: Once baked, remove the focaccia from the oven and let it cool on a wire rack. Slice and serve with olive oil and balsamic vinegar.