Step 1

In a medium sized bowl add the active dry yeast, sugar and warm water. Mix and allow to rest for 5 minutes. Then, add flour and salt to the bowl. Mix the dough with a spatula until you get a shaggy hydrated dough and there is no dry flour left.

Step 2

Add two tablespoons of olive oil to another medium or large bowl. Transfer the dough to this bowl and coat it with the olive oil (no need to mix the dough with the oil, just let it be completely covered by it). Cover the bowl with plastic wrap and proof in the fridge for 12 hours up to 1 day.

Step 3

After the fridge proofing time is up, prep a sheet pan of 9″ x 11″ covering its surface with 1 tablespoon of olive oil.

Step 4

Fold the sides of the dough onto its center a few times and then slide it into the prepared sheet pan. Clean the sides of the bowl taking the remaining olive oil and bits and pieces of stuck dough into the sheet pan. Let rise for at least 2 hours up to 4 hours in a warm environment. If the environment is not warm, allow it to rise for at least 3 hours.

Step 5

Preheat the oven to 450° F/230° C. Oil your fingers and strongly poke the dough all over its surface, creating indentations and dimples that will become crunchy nooks and crannies. Drizzle 1 ½ tablespoons of remaining olive oil. Top with garlic slices, rosemary leafs, garlic powder, oregano, black pepper and flaky sea salt. Bake for approximately 30 minutes, or until the focaccia is golden brown.