In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy. This activates the yeast, ensuring your focaccia rises properly.

Add the sifted flour, salt, and olive oil to the yeast mixture. Stir with a rubber spatula until a shaggy dough forms.

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. This develops the gluten, giving the focaccia its structure.

Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Once the dough has risen, punch it down to release the air. Transfer it to the prepared baking sheet and gently stretch it into a rectangle about 1/2 inch thick.

Use your fingers to create dimples all over the surface of the dough. This helps to hold the jam and adds a rustic look.

Spread the raspberry jam evenly over the surface of the dough, ensuring it fills the dimples. Sprinkle with chopped rosemary and coarse sea salt.

Bake in the preheated oven for 20-25 minutes or until golden brown. The aroma will be heavenly!

While the focaccia is baking, mix honey and water in a small bowl to create a glaze.

Once the focaccia is out of the oven, brush the top with the honey glaze while it’s still warm. This adds a beautiful shine and extra sweetness.

Allow the focaccia to cool slightly before slicing. Serve warm or at room temperature, perfect for breakfast or dessert!