* Dissolve the yeast in the lukewarm water. Set aside for a few minutes. Add 3 tablespoons of the extra-virgin olive oil to the water-yeast mix.
* In a large mixing bowl, add the 2 teaspoons salt to the flour.
* Add the yeast-water mixture into the flour.
* With a spatula or wooden spoon, stir vigorously stir to combine.
* Knead with your hands until soft dough is obtained.
* Lightly spread a large bowl with olive oil.
* Transfer the dough into the bowl. Rub the dough around the walls of the bowl to cover its surface with oil.
* Cover the bowl with oiled plastic wrap, and place the pan in a warm corner of the kitchen to rise for about 1 hour, or until about doubled in size.
* Spread extra-virgin olive oil lightly on a 12 x 16 inch (30 x 40 cm) baking pan. Invert the dough from the bowl into the pan. At this point the dough is very light and soft. Avoid pressing or stretching it too much.
* Flatten the dough with the point of the fingers until it reaches the edges, and the pan is fully covered. Dimple the focaccia with your fingertips to create small depressions.
* Cover the dough with oiled plastic wrap, and place the pan in a warm corner of the kitchen to rise for 1 more hour. Preheat oven to 450 F (230 C). Spread the remaining olive oil, the coarse salt, and the rosemary leaves uniformly on the surface of the focaccia.
If making the olives and tomato focaccia, spread tomato dices, basil leaves, and pitted olives over the dough (optional).
* Bake the focaccia on the lower shelf of the oven for about 25 minutes, until the surface is golden and the bottom is light brown.
Lift a corner of the focaccia to check readiness before removing it from the oven.
* 2 - 1/2 teaspoons active dry yeast
* 1 - 1/3 cups (310 cc) water, lukewarm
* 6 tablespoons extra-virgin olive oil
* 2 teaspoons salt
* 3 - 1/4 cups (450 gr) flour
* 1 tablespoon coarse salt
* 2 - 1/2 tablespoons fresh rosemary leaves
* 3 oz (100 gr) diced tomato
* 3 oz (100 gr) pitted olives
* 8 - 10 basil leaves