To a small bowl, add lukewarm water and sugar. Stir and dissolve the yeast. Let it sit until frothy, about 10 minutes.
Take a large bowl, add flour and salt. Combine the dry ingredients.
Add 4 tbsp of olive oil.
Create a well in the center of the flour, pour in the yeast mixture. Mix and knead the dough until it comes together in a loose ball of dough.
Then transfer to a lightly floured work surface and knead for 5 minutes until elastic and smooth.
Transfer to a greased bowl and toss to coat dough in oil. Cover and let rise until doubled in size, for about 1 hour.
Preheat the oven to 200°C. Grease a baking pan, place a parchment paper over it and grease with 2 more tbsp of olive oil.
Slightly punch down dough to deflate it. Transfer to the prepared baking pan. Using your fingers, press to stretch dough to the edges of the sheet, making indentations as you go. Drizzle with 2 more tablespoons olive oil.
Place tomatoes and olives in the indentation.
Sprinkle all over with rosemary.
Drizzle with more olive oil, for a crunchier golden top.
Bake until focaccia is puffy and golden brown, for about 20-25 minutes.