Directions 

1. Mix the yeast, sugar and ½ cup of the warm water together in a small bowl and let sit for five minutes until bubbly. 
2. Sift the flour and salt together in a large mixing bowl and add the remaining 1 ½ cups of warm water, the yeast mixture, and the chopped rosemary. Work the dough together with floured hands in the bowl and form into a ball. Cover with plastic wrap or a clean tea towel and let the dough rest at room temperature for 1-2 hours until doubled in size. 
3. Place the dough into the refrigerator overnight (about 12 hours) with plastic wrap overtop the bowl.  
4. Once the dough has rested overnight it should be fluffy and very wet. Preheat the oven to 425F. Turn the dough out onto an oiled metal baking tray with a lipped edge. Work the dough for several minutes to stretch and form the dough into the rectangle shape of the pan. Be persistent! The dough will fight you and keep shrinking, but after a few minutes it will warm up and start to keep its shape. When you have finished, oil the top of the dough to flavor and keep from drying as you prep your toppings. 
5. Wash and cut your veggies into strips, slivers, and any shape you fancy. Some focaccia art tips: Onions, shallots, and mushrooms work well sliced vertically. Tomatoes can be sliced in half or used whole. Use all parts of the herbs, especially stems for flower stem art and leaves. 
6. Add the herbs and vegetables to the top of the dough in whatever design you like (have fun with this!). Drizzle extra virgin olive oil atop the veggies to keep from drying out and burning during baking. Finally, sprinkle coarse or flaked sea salt to the top of your creation before popping it into the hot oven. 
7. Bake at 425F for 20-25 minutes or until golden browned. Take out of the pan with two large spatulas and put onto a large wooden cutting board. Now you are ready to serve warm or just reheat later at 350F for about 8-10 minutes. Cut and serve with herbed or salted extra virgin olive oil and/or balsamic vinegar. Buon appetito!