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1.
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In the order recommended by your bread machine manufacturer, combine the yeast, flour, sugar, salt, and lukewarm water in the container of your machine.
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Set the machine on the dough cycle, and, if you have the capability, the French bread or possibly white bread mode.
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Close the cover and start the machine.
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2.
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When the dough is ready and the machine signals the end of the cycle, transfer the dough to a lightly floured surface and divide it in half.
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Shape each half into a rounded disk and transfer the disks to 1 large or possibly 2 small baking sheets.
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Cover with plastic wrap and set aside to rise till doubled in bulk, usually 45 minutes to 1 hour.
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(Do not worry if it takes as long as 2 hrs.)
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3.
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Punch down the disk and spread each one into an 8-to-9-inch round about 1/2-inch thick.
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Use your knuckles to dimple the top of the dough.
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Cover and set aside till risen and puffy, about 45 minutes; again, up to 2 hrs is fine.
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4.
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Preheat the oven to 425 F. Just before baking, use your knuckles to dimple the surface of each focaccia again.
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Drizzle the oil over the round and spread it into the dimples with the back of a spoon.
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Sprinkle the focaccia with the kosher salt, and scatter the rosemary leaves on top.
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5.
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Bake the focaccia in the top third of the oven for about 18 minutes, or possibly till the tops are golden brown and the bottoms are lightly browned and crisp.
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Transfer to a wire rack.
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Cut into wedges and serve at once, or possibly let cold and wrap for later.
