In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.

In a large bowl, whisk together flour and salt.

Pour the yeast mixture and 2 Tbsp olive oil into the flour. Stir until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic.

Form a ball and coat lightly with olive oil. Place it in a greased bowl, cover, and let rise in a warm spot until doubled in size—about 60 minutes.

Meanwhile, preheat oven to 425 °F (220 °C). Grease a 9×13‑inch baking pan with olive oil.

Once risen, gently press the dough into the prepared pan, stretching it to fill the pan.

Use your fingertips to dimple the surface evenly. Drizzle with olive oil—about 1–2 Tbsp—so it pools in the dimples.

Evenly scatter sliced garlic, grated Parmesan, and chopped rosemary over the top. Sprinkle with coarse sea salt.

Bake for 20–25 minutes, or until the focaccia is golden and crisp on top.

Remove from oven and let rest for 5 minutes. Cut into squares and serve warm.