PREPARATION

1. Prepare the Yeast Mixture: In a small bowl, mix the yeast, sugar, and 125ml of warm water. Let it sit for about 10 minutes until the mixture becomes frothy.

2. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture. Add the remaining warm water and 30ml of olive oil. Stir with a wooden spoon until the dough starts to come together.

3. Transfer the dough onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour.

4. Place the dough in a lightly oiled bowl and cover it with a clean cloth. Let it rest in a warm place for about 1 hour, or until it doubles in size.

5. Preheat the Oven: Preheat the oven to 200°C (390°F). Lightly oil a baking sheet.

6. Shape and Bake the Focaccia: Once the dough has risen, gently deflate it by pressing down on it with your hands. Transfer it to the prepared baking sheet and gently stretch it to form a rectangular or oval shape.

7. Using your fingers, make indentations all over the dough. Brush the surface generously with the remaining olive oil. Sprinkle the olives on top and insert some rosemary sprigs into the indentations.

8. Bake the focaccia in the preheated oven for about 20 to 25 minutes, or until it turns golden brown.

9. Serve: Remove the focaccia from the oven and let it cool slightly before cutting it into pieces. Serve it warm or at room temperature.