Keep all the measured ingredients ready.
Take your 6 quart Electric Pressure Cooker and place the inner pot. Plug it in. Add water to the inner pot and Press the Saute Mode and set it on Normal. Place your Kitchen Thermometer in the pot and warm it up between 105-110 degrees Fahrenheit. Cancel the Saute Mode. Take out the inner pot. Make sure that the water is between the mentioned temperature, neither less nor more. Now add Sugar + Salt and whisk it well. Open your Instant Yeast packet and add it to the water. Mix again. Add Bread Flour + Olive Oil and mix all of it together with a wooden spatula. Keep Mixing till everything is mixed and comes together as Sticky dough. Take some olive oil in your hand and gather the dough inside the pot. Leave it inside the inner pot.
Rising/Proofing the Dough - Place the inner pot in IP. Set it for 2 hrs on NORMAL YOGURT MODE. Cover the inner pot with a kitchen towel on the top and then place a heavy plate or a lid on the top. You will find the dough has proofed and doubled after 2 hrs.
Now Preheat the oven at 450*F and then reduce the oven temperature to 400*F.
Take the square baking pan & and grease it lightly.
Take out the dough in the baking pan. The dough might be slightly loose to handle. Oil your hands lightly and gently spread it out evenly in the pan. Poke dimples on the focaccia. Spray a little oil on the focaccia. Sprinkle the rosemary leaves and crystal grainy salt on top.
Put the Baking Pan inside the Oven and bake for 25-30 minutes till the top turns golden.
Take it out of the oven. Let focaccia rest in the pan for 10 minutes. Take it out and cool on the cooling rack for about 20-30 minutes. Then slice it. If you will slice it too early, the crumb of the bread would be destroyed.