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1
Note: the prep time and cook time are correct; there's just another hour (and a bit) of wait time in between!
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2
Combine the tepid water, the active dry yeast, sugar and salt in a separate cup or bowl and let it proof for a couple of minutes. Put the flour in the bowl of a stand mixer (with the dough hook attachment), add the olive oil and the proofed water/yeast mixture. Mix until everything has combined and then a minute longer to create a nice, not-too-sticky ball of dough. Put a little olive oil in a bowl, place the dough in there (I use the same stand mixer bowl) and let it rise for about 45 minutes, or until doubled in size.
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3
When the dough has risen, place the dough on a cookie sheet or pizza plate and spread it out to form a square or circle. The dough can be fairly thin. Using the back of a wooden spoon, make dimples about an inch apart in the dough. Sprinkle the rosemary and garlic powder over the dimpled dough (optional).
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4
Combine the oil, water, and sea salt and spread that over the dough. You might have some left over-that's okay, just make sure the entire dough is covered in the mixture.
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5
Let the dough rise for another 20 to 30 minutes.
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6
Sprinkle a tiny bit of parmesan over the focaccia (optional); it should not become a cheesy bread, just the slightest hint of parmesan should do the trick! Bake in a preheated oven (395 degrees F) for 18 to 20 minutes.
