In a small bowl dissolve the sugar into the warm water. Sprinkle the yeast on top and give it a light stir. Set aside and allow to rest, in a warm place, until the yeast is bubbling and foamy. Give it at least, minimum, 15 minutes.

In the bowl of an electric mixer fitted with the dough hook, combine the all-purpose and bread flours, the tablespoon of salt, ½ cup of the extra-virgin olive oil, and the frothy yeast mixture. Mix on low speed until the ingredients come together. Once the dough has formed a slightly sticky ball and has come off the sides of the bowl, raise the speed to medium-high and knead for about 7 to 10 minutes until it becomes smooth and soft. If the dough is dry looking, sprinkle in a bit of water (a little at a time) or if the dough is too sticky, sprinkle in a bit of flour (a little at a time) until it is smooth and soft.

Transfer the dough to a lightly floured work surface, such as a wooden cutting board, and knead by hand one to two times. Coat the inside of the same bowl you used for kneading, with a bit of the remaining oil. Put the dough back into the greased bowl, turning it over to coat both sides. Lightly cover the bowl with plastic wrap and cover with a damp towel. Place in a warm place—such as an oven that is turned off—and allow to rest until it is doubled in size, about 1 hour.

After an hour, prepare a jelly roll pan, or half sheet pan, by lining it with a piece of parchment paper. Drizzle a bit of the remaining oil and spread it out evenly. Place the dough in the baking pan and spread it out with your hands. Stretch the dough to fit the pan. Once the dough is fitted into the pan, use your fingers to poke holes all throughout the dough. It's weird but it gives the focaccia that dented look that it is known for. Cover lightly with plastic wrap and a damp towel and place in a warm place—the oven will do fine again, just make sure it's turned off—and allow to rest for another hour until it is doubled in size.

Preheat oven to 400° F.

Drizzle the top of the bread with the remaining oil. Sprinkle it with the chopped rosemary and grated parmesan. Season with a bit of salt and freshly cracked black pepper. Bake the dough for about 25 to 30 minutes, until the top is golden brown. Rotate the pan halfway through baking to ensure even browning. Remove the focaccia from the oven and allow to cool for about 20 minutes before cutting and serving. Eat right away. Store any leftovers in an airtight container at room temperature. Enjoy!