Pour water into a stand mixer fitted with a dough hook. Add the yeast and stir briefly. Let the mixture sit for 5 minutes.
Set the mixer to a low speed and add the olive oil and salt. Next, add the flour in 1/4 cup increments. Knead until a slightly sticky dough forms. About 10 minutes.
Transfer the dough to a well-floured surface and knead for another 2 minutes. Form the dough into a ball and transfer to a large bowl coated with olive oil. Cover the bowl with a tea towel and let the dough rise in a warm place for 1 1/2 hours or until doubled in size.
Punch the dough down and transfer it to a well-floured surface. Divide the dough in two and stretch each half to fit a oiled 9-inch cake pan.
Cover pans loosely with a tea towel and let rise for another 1 1/2 hours.
While the bread is on it's second rise, preheat the oven to 425F.
Using your fingers, create a series of dimples on the surface of each loaf.
Drizzle the loaves with additional olive oil. Sprinkle with salt and fresh rosemary.
Bake the focaccia for 25 minutes or until golden brown.
Transfer the finished loaves to a cooling wrack and let cool completely.