Add warm water and sugar together in the bowl of a stand mixer and stir. Sprinkle yeast over the mixture and let it sit for 10 minutes. It should be foamy after 10 minutes.

Remove leaves from 1 sprig of rosemary. Chop up leaves and add to yeast mixture along with flour, olive oil, and sea salt to the yeast mixture. Turn mixer to low speed. Once the dough comes together, increase speed to medium-low and knead for 5 minutes. If dough is still sticky after 5 minutes, add 2 tablespoons of flour and continue to mix until combined. The dough should be easier to handle now.

Remove dough from mixing bowl and place into a large bowl greased with olive oil. Rotate dough in bowl to coat with olive oil. Cover with a damp towel and set aside to rise for 1 hour.

Preheat oven to 400 degrees. Punch down risen dough with your fist to remove the air pockets. Remove dough from bowl and place on clean surface. Cut dough in half and split among two round cake pans. Using your fingers, spread dough out to cover the entire bottom of each pan. Cover each pan and let dough rise for 20 more minutes.

Once dough has risen, poke holes in dough with your fingertips. These holes will become pockets for the olive oil and rosemary and will become your favorite part about the focaccia - trust me! Drizzle each loaf with more olive oil and then sprinkle each loaf with leaves from 1 sprig of rosemary and a little more sea salt.

Bake loaves for 20 minutes. Remove from oven and let cool for 5 minutes. Remove loaves from pans and let them cool for a little longer before slicing and serving. Refrigerate any leftovers for up to 5 days.