Activate the Yeast
In a small bowl, combine the warm water, yeast, and sugar. Stir gently to dissolve. Add the 70 g of flour and mix well. Cover and let it sit for 10 minutes until bubbly and foamy.

Prepare the Dough
In a large bowl, mix the remaining flour and salt. Add the activated yeast mixture and warm water. Stir with a spoon until the dough fully absorbs the flour—it will be very wet and sticky.
Drizzle in the olive oil and gently fold it into the dough using the spoon until incorporated. Cover and let rest for 30 minutes.

Stretch & Fold Technique
Wet your fingertips and gently stretch and fold the dough from all four sides toward the center. Cover and rest for 20 minutes.
Repeat this stretch-fold-rest cycle three more times.
By the fourth fold, the dough will have visible air bubbles, a silky texture, and increased elasticity.

Shape the Focaccia
Generously oil your baking tray and its sides. Give the dough one final fold, then transfer it to the center of the tray.
Drizzle a little olive oil over the top and gently spread the dough to the edges with your hands. Cover and let it rise for 45–60 minutes, until doubled in size.

Topping & Baking
Preheat your oven to 200–220°C (fan).
Drizzle more olive oil over the risen dough. Oil your fingers and dimple the surface by pressing down gently.
Spoon dollops of cream cheese into the dimples, arrange tomato slices, and scatter rosemary on top.
Sprinkle with sea salt flakes and freshly ground black pepper.

Bake for 20 minutes, or until puffed and golden brown.
Transfer to a wire rack and let cool slightly to keep the crust crisp and the interior fluffy.