Fococcia

My step niece in law (sometimes called God-sister) loves cooking about as much as I do.  This is fococcia from her (it is great having an awesome recipe obsessed member of the family).

3 cups warm water
2 tablespoons instant dry yeast
1/4 cup sugar
2 pounds, 8 ounces unbleached all purpose flour
2 teaspoons kosher salt
1/3 cup extra virgin olive oil
1/2 cup fresh rosemary leaves
3 garlic cloves, peeled and thinly sliced
1 tablespoon salt

In a large mixing bowl, dissolve the yeast in warm water and allow to bloom for 5-10 minutes, or until mixture is foamy.
Add the sugar, 2 pounds of flour, and salt and mix by hand or a stand mixer for approximately 5 minutes. Dough should be smooth and elastic. Add remaining flour as necessary to keep the dough from sticking. Form the dough into a ball, transfer to an oiled large mixing bowl and turn it to coat the dough with oil. Cover bowl with plastic wrap and allow the dough to rise in a warm place until it doubles in bulk, about 1 1/2 hours. The dough may be made up to this point, punched own and kept covered and chilled overnight. Allow the dough to return to room temperature before proceeding with the recipe
Preheat oven to 450F and place a rack in the center. Press the dough evenly into a well-oiled rimmed baking sheet and let it rise in a warm place, covered loosely for 1 hour or until almost doubled in bulk. Combine 1/3 cup oil, garlic and rosemary leaves in a small mixing bowl and set aside.
Using your fingertips, dimple the dough evenly across the surface to make 1/4 inch deep indentations Using a pastry brush, coat the focaccia with the her oil and sprinkle lightly with sea salt. Place in preheated oven and bake for 20-25 minutes or until the to is golden brown. Allow the focaccia to cook in the pan on a wire rack and serve warm or at room temperature, or split for sandwiches if desired.