Prepare the yeast mixture by combining warm water, active dry yeast, and sugar in a bowl. Let it sit for 5 minutes until frothy.

Mix the dough ingredients by adding flour, salt, and olive oil to the yeast mixture. Mix until a sticky dough forms.

Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.

Let the dough rise in a greased bowl, covered with a damp cloth, for 1-2 hours until it doubles in size.

Preheat the oven to 425°F and grease a baking sheet with olive oil.

Shape the dough by transferring it to the greased sheet and stretching it to fill the sheet.

Dimple the dough using your fingertips and top with additional olive oil, minced garlic, Parmesan cheese, rosemary, and sea salt.

Allow the topped dough to rest for 20-30 minutes before baking.

Bake the focaccia for 20-25 minutes or until golden brown.

Cool slightly on a wire rack, then slice and serve.