Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight) food container.

Mix in the flour using a large wooden spoon or sturdy large whisk until all flour is incorporated.

Cover (not airtight), and allow to rest at room temperature until dough rises and begins to collapse (or flatten on top), approximately 1½ to 2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 4-5 days.

For heart shaped focaccia breads - prepare a sheet pan by greasing well with about 1 tablespoon of extra virgin olive oil. Preheat oven to 450˚F.

Pull out about ¼ of the dough and place on a well floured counter. Roll or pat out until approximately ½ inch thick. With a heart shaped cutter, cut out as many hearts as possible and place on a prepared sheet pan. Re-roll the dough as needed to make more hearts or just make some fun irregular-shaped focaccia.

Brush dough with olive oil and sprinkle with sea salt and fresh rosemary. Make 6-8 indentations with fingertips, if desired, in each heart.

Bake for 10-15 minutes or until golden brown. Removed from oven and allow to cool on a cooling rack. Serve with extra virgin olive oil for dipping.