• In a big bowl, mix the sugar with 1 1/2 cups of warm water (approximately 110 degrees F). Sprinkle the yeast on top, then wait 5 to 10 minutes for it to start bubbling.
• Meanwhile, in a separate bowl, whisk together both flour and salt.
• Once the yeast has been activated, pour the extra virgin olive oil into the bowl, and combine it with the flour mixture.
• Using a wooden spoon, mix everything together until you form a shaggy dough.
• Transfer the dough to a floured surface and knead until it is smooth and elastic for about 5 minutes.
• Put the ball of dough in the same bowl that has been lightly oiled, cover it, and let it rise in a warm area for approximately an hour or until it has doubled in size.
• Using an 11 by 17-inch rimmed baking sheet, pour some oil generously, then transfer the dough down to the baking sheet.
• Slowly stretch the dough all throughout the baking pan and add dimples to the dough all over using your fingers.
• Allow rising for about 30 minutes, loosely covered, in a warm location, until almost doubled in size.

Shaping and Baking

• Meanwhile, heat the oven and set it to 425 degrees F.
• Uncover the dough once it's ready and generously drizzle it with some olive oil and sprinkle with flaky salt.
• Bake the focaccia bread until golden brown, 20 to 25 minutes. Once done, allow it to cool on the baking sheet on a wire rack.