Instructions

1. In a small bowl, dissolve the active dry yeast in warm water (110°F to 115°F) and let it sit for about 5 minutes until it becomes foamy.
2. In a large mixing bowl, combine the all-purpose flour and 2 teaspoons of sea salt. Make a well in the center and pour in the yeast mixture along with 1/2 cup of extra virgin olive oil.
3. Stir the ingredients together until a shaggy dough forms. Transfer the dough to a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
4. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
5. Preheat your oven to 425°F (220°C).
6. Once the dough has risen, punch it down and transfer it to a greased baking sheet. Using your hands, gently press the dough into a rectangle shape, about 1/2 inch thick.
7. Using your fingertips, create indentations all over the surface of the dough. Drizzle with additional olive oil, then evenly distribute the halved cherry tomatoes, Kalamata olives, and chopped fresh rosemary on top. Finish by sprinkling coarse sea salt over the top.
8. Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and crispy on the edges.
9. Remove from the oven and let it cool for a few minutes before slicing and serving.