Easy Garlic Herb Focaccia Bread

In a large mixing bowl, combine the warm water, sugar, and yeast. Let the mixture sit for 5–10 minutes until it becomes foamy. Add the flour, salt, and olive oil. Mix until a sticky dough forms, then knead by hand or with a stand mixer for about 8–10 minutes until smooth and elastic. Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1½–2 hours, or until doubled in size.

Generously coat a 9x13-inch baking pan with olive oil. Transfer the risen dough into the pan and gently stretch it toward the edges. If it resists, let it rest for 10 minutes before stretching again. Cover the pan and allow the dough to rise for another 30–40 minutes until puffy.

Preheat the oven to 425°F. Using lightly oiled fingertips, press deep dimples all over the surface of the dough. Drizzle the remaining olive oil over the top, making sure it pools slightly in the dimples. Evenly scatter the minced garlic, chopped rosemary, flaky sea salt, and black pepper across the surface.

Bake for 22–28 minutes, or until the top is deep golden brown and the edges are crisp. Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack. Slice into squares or rectangles and serve warm or at room temperature.