Tomato and Rosemary Focaccia

In the bowl of a stand mixer, use a spoon to mix the lukewarm water, yeast and sugar until the yeast and sugar dissolves and let it sit for 10 minutes until the mixture is bubbly

Attach the bowl to the mixer stand fitted with the paddle hook, add the flour, tomato paste, 1 tablespoon of the olive oil and salt, and mix on low speed for 10 minutes until the dough is smooth

Brush a clean large bowl with 1 tablespoon of the olive oil

Using a spatula, transfer the sticky dough to the bowl and cover it with plastic wrap

Place the covered bowl in the refrigerator for at least 24 hours and up to 48 hours

Remove the dough from the refrigerator 2 to 3 hours before baking to bring it to room temperature and continue rising

Preheat the oven to 400°F (200°C)

Grease an 8-by-12-inch (21 by 30 cm) metal, glass or ceramic baking pan with 2 tablespoons of the olive oil, making sure to coat the bottom and sides thoroughly

Carefully stretch the dough to fill the pan and let it sit for 20 minutes if it shrinks back a bit

Stretch the dough again to fill the pan

Drizzle the remaining 2 tablespoons of the olive oil evenly over the top of the dough in the pan

Dip your fingers into the olive oil on top of the dough and gently but firmly press your fingertips straight down into the dough, creating deep dimples all over the surface

Place the tomato slices on the dough and the rosemary leaves on top

Sprinkle with flaky salt and black pepper

Bake for 20 to 25 minutes until the focaccia is beautifully golden brown on top and bottom