Place the yeast and the sugar in a small bowl and add about 2 Tbsp of warm water. Give it a stir and set it aside to proof. When it is ready, you will see it become frothy and bubbly. This can take anywhere from 5 minutes to 15 minutes.
While the yeast is proofing, mix the dry ingredients in the bowl of your stand mixer. Add the flour, chopped rosemary, sun dried tomatoes, roasted garlic, and the 1½ tsp fine grind sea salt.
Place the bowl on the stand mixer with the dough hook and turn on low speed to mix the dry ingredients. Add in the yeast and the remaining water. Mix for about 30 seconds and scrape down sides.
Add in 2 Tablespoons of olive oil and mix on medium speed for about a minute. What you are looking for is the dough ball to come together and not look too dry. The amount of olive oil you need to add may vary, so add up to 2 additional Tablespoons (1 Tbsp at a time) until you get the desired consistency. See post for pictures of what the dough should look like. Scrape the sides of the mixing bowl if needed.
Once the dough is soft and pliable, but not sticky, use the dough hook to knead the bread on medium speed for 5 minutes.
Add 1 Tbsp of olive oil to a 8" Fat Daddio Pan and place the dough ball in the pan and rub it in the olive oil. Flip the dough over. Cover with a damp towel or flour sack and place the pan on the rack in the low position and place the rack in the Ninja Foodi. Set the dehydration temp to 105°F/40°C and dehydrate to proof the bread for 30 minutes.
The dough should almost double in size in 30 minutes. Remove the rack and set the pan on a flat surface.
Press the dough into a flat layer in the 8" Fat Daddio Pan. Make multiple holes in the dough by sticking your finger into the dough all the way until you touch the pan. You need to make the holes completely through the dough because when it rises, it will close them up and leave you with the signature dimples in the top of your focaccia bread. If your dough is sticking to fingers and the holes aren't forming correctly, add some olive oil to your finger and that will help. Drizzle the remaining Tbsp over the top.
Cover the pan with a damp towel or flour sack and place the pan back on the rack and place the rack into the Ninja Foodi and proof another 30 minutes at 105°F/40°C.
Remove the rack and uncover the pan. Preheat the Ninja Foodi on broil (grill in the UK) for 10 minutes. Spritz some olive oil on top and sprinkle on course sea salt if using. Cover the pan with foil or a silicone cover.
When the Ninja Foodi has preheated, place the rack (low position) with the covered pan into the Ninja Foodi and select the bake/roast function on 375°F/190°C for 25 minutes. Check the bread around the 20 minute mark and if you see darker places, rotate the rack and bake another 5 minutes.
If the top is not brown enough, spritz the top with olive oil and use the air crisp setting on 400°F/204°C for about 2 minutes. Check every minute so you don't over brown the top.
Remove the rack and set the pan on a cooling rack for 10 minutes. Run a cake tester around the edges to make sure nothing is sticking to the sides. Flip the pan over on the cooling rack to release the bread. Flip the bread back over and let cool about 5-10 minutes. Serve & Enjoy!
If you don't have the broil or grill function on your Ninja Foodi (5qt model), preheat on the highest temperature setting using bake/roast.