Combine warm water, yeast and sugar and 2 tbsp of olive oil in a bowl. Allow the yeast to work for 5 minutes

Place flour and a tsp of sea salt in a separate bowl. Make a well in the centre of the mixture and add the yeast mixture. Stir the mixture until firm then use your hands to bring the dough together into a ball

Turn onto a floured surface and knead for 10 minutes. Add the ball of dough to an oiled bowl and cover with plastic wrap. Allow to prove for 45 mins or until doubled in size

Preheat oven to 200c Grease a 20 x 30 rectangular pan with a tsp of oil

Remove dough from the oiled bowl to a floured surface and push down firmly into the dough to expel the air. Knead for 2 minutes then add to the rectangular pan and shape by pulling the dough to the edges of the pan. Cover with a damp tea towel and prove for 20 minutes or until doubled in size

Brush the surface of the Focaccia with remaining oil and press dimples into the dough, add Rosemary sprigs and sprinkle with sea salt

Bake in the oven for 30 mins or until golden brown and the Focaccia sounds hollow when tapped on the base