In a large bowl, whisk together the water, granulated sugar, and active dry yeast. Set aside for 5 minutes, or until the yeast has bloomed.

In another bowl, stir together the flour, ½ cup parmesan cheese, rosemary, garlic, and salt.

Once the yeast has bloomed, whisk in ¼ cup of olive oil. Then, add the flour mixture and stir until a shaggy dough forms.

Turn the dough out onto a clean surface and knead until the dough is smooth and elastic, about 5 minutes.

Transfer the dough to a lightly oiled bowl and place it in a warm place to rise for two hours, or until it has doubled in size. Make sure to save the remaining olive oil and parmesan for later.

Once the dough has risen, add the remaining ¼ cup olive oil to a quarter sheet pan. Transfer the dough to the pan and toss it to fully coat the dough with oil.

Spread the dough until it fills the pan. Cover the pan and set it in a warm spot to rise again until it reaches the top of the pan. About 1 hour.

Once the dough has risen, preheat your oven to 425℉.

Use your fingers to dimple the dough and create wells all over the focaccia. Then, sprinkle over the remaining parmesan cheese.

Bake for 20-22 minutes, or until the focaccia is golden brown around the edges.

Remove from the oven and allow it to sit for 5 minutes before slicing.

Preheat the oven to 350℉ and spray an 8x8-inch baking dish with cooking spray.

Heat olive oil in a large skillet over medium heat. When the oil has become fragrant, add the Italian sausage and cook for 5-8 minutes or until it is cooked through completely. Add the spaghetti sauce and cook for an additional minute. Remove from heat and set aside.

Place the cream cheese and heavy cream into a mixing bowl. Using a hand mixer, mix until combined. Add the garlic and parmesan cheese and fold them together.

Transfer the cream cheese mixture to the baking dish. Spread the Italian sausage sauce over the cream cheese and then top with the mozzarella cheese. Lay the pepperoni on top of the mozzarella.

Bake uncovered in the oven for 25 minutes, or until the cheese is bubbling.

Remove from the oven and allow it to sit for 5 minutes before serving with focaccia bread.