Pour the warm water, sugar, and active dry yeast into the bowl of a stand mixer. Whisk everything and allow the yeast to activate for at least five minutes.
Next, combine the all-purpose flour and salt in a separate mixing bowl.
Insert the dough hook attachment, start the mixer on low speed, and slowly pour in the flour mixture.
Once it forms into a dough, slowly add the olive oil as the mixer continues to run.
Stop the machine and scrape down the sides of the bowl with a rubber spatula to ensure the ingredients can get incorporated.
Increase the speed to medium for 10 minutes and stop it once the dough no longer sticks to the sides of the bowl.
Transfer the focaccina dough to a clean glass bowl and grease it lightly with olive oil.
Cover the bowl with a clean kitchen towel and place it in a warm place for an hour, or until it the dough doubles.
Punch down the dough and fold it over itself a few times.
Transfer the dough to a greased rectangular baking tray. Use your hands to stretch and flatten the dough evenly and let it rise for another 45 minutes.
Preheat your oven to 425 degrees Fahrenheit while you’re waiting.
Make indents with your fingers in the proofed focaccina dough.
Drizzle more olive oil on top and brush it evenly across the surface. Sprinkle the salt, dried seasonings, and roasted tomatoes on top of the roasted tomato focaccina.
Bake for about 25 minutes, or until golden brown.
Garnish with fresh rosemary and olives (if you want to add olives) and serve warm.