1. Activate the yeast: In a small bowl, combine warm water, sugar, and instant yeast. Stir gently and let it sit for about 5 minutes until it’s foamy. This step always reminds me of the anticipation in my grandmother’s kitchen—watching the yeast bubble up was like magic to a curious kid.
2. Mix the dough: In a large mixing bowl, whisk together flour and kosher salt. Add the yeast mixture and 1/4 cup olive oil. Stir with a wooden spoon until a rough dough forms.
3. Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If you’re short on time, a stand mixer with a dough hook works beautifully here—life with kids often calls for shortcuts!
4. First rise: Lightly oil a large bowl, place the dough inside, and cover with a damp towel or plastic wrap. Let it rise in a warm spot for about 1 to 1 1/2 hours, until doubled in size.
5. Shape the focaccia: Punch down the dough and turn it out onto a parchment-lined baking sheet. Press it into a roughly 12×16-inch rectangle. Use your fingers to dimple the dough evenly across the surface—those little indentations help create that signature focaccia texture.
6. Add toppings: Drizzle 2 tablespoons of olive oil evenly over the dough. Sprinkle the grated Parmesan cheese and rosemary on top, pressing them gently into the dough. Finish with a light sprinkle of coarse sea salt.
7. Second rise: Cover loosely and let the dough rest for another 20-30 minutes. This little pause lets the dough relax and puff up just right.
8. Bake: Preheat your oven to 425°F (220°C). Bake the focaccia for 20-25 minutes, or until the top is golden brown and crispy. The smell will fill your kitchen with memories of family dinners and celebrations.
9. Cut into sticks: Once out of the oven, let the focaccia cool for 5 minutes, then slice into sticks about 1-inch wide. Serve warm or at room temperature.

One last pro tip from my kitchen to yours: brushing the sticks with a little more olive oil right after baking keeps them shiny and adds an irresistible richness. My family always fights over the first batch!