Rosemary Christmas Focaccia

• In a medium bowl, combine the warm water, sugar, yeast, extra virgin olive
  oil, and 1 tablespoon of flour. Mix to combine. Cover the bowl and let it sit
  for ten minutes to bloom.
• After 10 minutes the yeast should be bubbly and active.
• To the bubbly yeast mixture, add the flour and salt. Stir together to form a
  shaggy dough. Grease the sides of the dough lightly with olive oil. Cover
  the bowl and set it aside in a warm and non-drafty place to rise for one
  hour until doubled in size. I like to place the bowl into the oven with just the
  light on.
• Drizzle 4-5 tablespoons of rosemary-flavored olive oil into a 9×13-inch
  baking tray. Once risen, turn the dough out onto the tray. Grease your
  hands with more oil and shape it roughly into a rectangle. Cover and let the
  dough rise for 30 minutes.
• Then, drizzle the remaining olive oil on top of the dough and a little onto
  your hands. Press your fingers into the dough to create dimples over the
  surface.
• Arrange the rosemary sprigs and cherry tomatoes in the shape of a
  Christmas tree.
• Bake in a preheated oven at 355F/180C for 30 to 40 minutes. Sprinkle with
  sea salt.

Serve with more olive oil drizzled on top or a small bowl with olive
oil to dip into.