In a medium bowl add warm water, sugar, yeast and just 1 tablespoon of flour. Mix everything together and cover the bowl with plastic wrap at room temperature. Let this ferment for 10 minutes.

After 10 minutes has passed, transfer the yeast mixture to a large bowl of the stand mixer. Combine flour and salt to the bowl, and stir everything together to form a homogenous dough using the dough hook.

Cover the bowl with plastic cling wrap again, and allow the dough to further ferment for 1 hour. For best results, ferment in a warm place like beside a preheated stove.

After the dough is fermented for an hour, line a baking sheet with parchment paper. Place the dough ball into the bottom of the pan and drizzle with olive oil. Spread the focaccia dough out to the sides of the pan with your fingers. Cover with a towel and wait for 1 hour to ferment again.

Pour olive oil on your hands and on the dough and poke dimples into the dough with your fingers. Arrange fresh sprigs of rosemary and cherry tomatoes.

Sprinkle kosher salt on top of the dough and bake in a preheated 350F degree oven for 20 minutes or until golden brown.