Dissolve the yeast in 4/5 cup (200 ml) warm water and add the wine and olive oil. Once dissolved, add the salt to the flour and knead soft dough. Transfer it on a floured surface and knead until no sticky parts remain. Then transfer it into an oiled bowl, cover with greased transparencies and leave for 1 hour to rise.
Mix the finely crushed onion with olives and sea salt. Risen, the dough for focaccia shapes out a rectangle, cover with stuffing and make it into a roll. Transfer to a buttered baking dish with flattened palms of about 1 cm thick.
Using a pointer, make dents in the surface of the focaccia. Brush olive oil on and sprinkle it with rosemary and sea salt. Bake focaccia in preheated moderate oven.