How to cook
Dissolve the yeast in 3 1/3 tbsp (50 ml) of lukewarm water + 1 tsp sugar. Leave until it activates. In a, bowl, mix the remaining sugar with 3 1/3 tbsp (50 ml) of water, salt and olive oil. Sift the flour and add the liquid mixture to it, then the ready yeast.
Gradually stir and knead a smooth dough that is not sticky. Transfer it to a greased baking tray and brush the top with olive oil. Leave it in a warm place to rise for 30-40 minutes.
Grease the bottom of the dough with olive oil, spread it across the bottom of the tray and brush the top with olive oil and let it rest for 20-30 minutes. On the surface of the dough, poke holes with your fingers, so you can place the olives, cleaned from their pits, and rosemary leaves there.
Sprinkle with sea salt, pour a little olive oil and allow it to rest again for 10-15 minutes.
Put the Greek Focaccia in to bake in a preheated 390°F (200 °C) oven for 15 minutes.
Remove the ready focaccia onto a cooking grid, not a plate, because it will get wet underneath.