Preparation: In a mixing bowl, dissolve yeast packet in lukewarm water. Add a teaspoon of sugar, stir gently and set aside till foamy.

Mixing: Once yeast is foamy, add in bread flour, olive oil, and some salt to the yeast water. Stir until dough is formed.

Rising: Cover the bowl with plastic wrap and let the dough rise at room temperature for around an hour, or until it doubles in size.

Baking: Preheat your oven to 200 degrees Celsius. Spread the dough on your baking tray, and dimple it with your fingers. Drizzle extra olive oil over the top, then sprinkle with additional sea salt and freshly chopped rosemary. Bake for 20 minutes, or until golden brown.

Serving: Serve the Ligurian Focaccia with Rosemary and Sea Salt warm or at room temperature, as per individual preference.