Gather the following: 3/4 cup warm water, 1/2 teaspoon sugar, 2 1/4 teaspoons yeast

3/4 cup warm water heat in the microwave for 10 seconds and stir — it should be just lukewarm. Place the 3/4 cups warm water and 1/2 teaspoon sugar in the mixing bowl of a stand mixer fitted with the paddle attachment (you can use an electric handheld mixer as well). Stir well to combine. Sprinkle the yeast over the water and stir just a bit. Let stand until foamy, about 5 minutes.

Gather 5 1/2 tablespoons extra virgin olive oil, 1 3/4 cups all-purpose flour, 1 teaspoon kosher salt.

Turn the mixer on low speed, and add 1 cup of the flour and 3/4 teaspoon of the salt and mix just until combined. Add 2 tablespoons of the olive oil mix until combined. If using dried rosemary, you may add 1 teaspoon at this point.

With the mixer on low, gradually add 1/2 cup of the remaining flour, then add just enough of the remaining 1/4 cup until the dough begins to pull away from the sides of the bowl (you may not need it all).

Preheat oven to 200 degrees. Grease a cast iron skillet or 8 – 9" cake pan with 1/2 tablespoon of the olive oil.

Lightly flour a surface with flour. Remove the dough and place onto the floured surface and sprinkle the top lightly with flour as well. Gently shape the dough into a flat disk and place in the prepared skillet.

Gently press the dough evenly in the bottom of the skillet and 1" up the sides, then cover with a clean towel. TURN OFF THE OVEN and place the skillet in the oven for 20 minutes to rise.

Remove the skillet from the oven and remove the towel. Preheat the oven to 400 degrees.

Gather: 1 tablespoon freshly grated parmesan, 1 clove garlic, 1 tablespoon freshly chopped rosemary or 1 1/2 teaspoons dried.

In a small bowl, combine 2 tablespoons of olive oil, the remaining 1/4 teaspoon of salt, garlic, chopped rosemary, and parmesan if using. If using dried rosemary, add 1/2-1 teaspoon.

Brush the olive oil mixture over the focaccia bread dough, then make indents over the top of the dough with your thumb.

Bake for 20 minutes, or until golden. Remove from the oven, and brush with the remaining tablespoon of olive oil and sprinkle with flaky sea salt if desired. Cool slightly on a wire rack. Use Flaky seasalt for topping.