Mix together the yeast with the warm water and let sit until bubbly. Place the flour in a large bowl, and add the olive oil, salt, and yeast mixture. Mix well with a spoon, then remove the dough to a hard surface and knead for about 5 to 7 minutes or until the dough is smooth, adding additional flour as needed. Place the dough in a lightly oiled bowl and cover to let rise 1 hour or until the dough doubles in size.
Preheat the oven to 450 Degrees F. Punch down the dough and place onto an oiled baking sheet. Shape into either a circle or rectangle about 14 inches across. Slice the figs and cut off the stem ends. Lay the fig slices on top of the focaccia and sprinkle on some sea salt, chopped rosemary, and and then drizzle with the remaining olive oil. Bake about 20 minutes, or until golden brown and crisp. Cut into slices and serve warm.