In a bowl, combine the warm water, warm milk, sugar, and dry yeast. Blend smoothly and let sit for 10 minutes until the mixture becomes frothy.
In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, 2 tablespoons of Navarino Icons Extra Virgin Olive Oil, and the yeast mixture. Mix on low speed until the dough comes together, then increase to medium speed and knead for another 8 minutes until the dough is smooth and soft. If the dough is too sticky, add a little more flour.

First Rise:
Remove the dough from the mixer. Oil the mixer bowl with Navarino Icons Extra Virgin Olive Oil, return the dough to the bowl, and cover it loosely with plastic wrap. Place the bowl in a warm, draft-free place and let the dough rise for 2 hours, or until doubled in size.
Knead the dough on a floured surface until smooth and elastic, adding more flour if necessary to prevent sticking. Divide the dough into 2 balls and place them in a large oiled baking pan. Coat the dough balls with Navarino Icons Extra Virgin Olive Oil and cover them with a towel. Let them rest for 20 minutes.
After 20 minutes, use your hands to pull and press the dough balls to spread them across the pan to approximately 20 cm in diameter. Cover the dough again and let it rise for another 1½ hours.

Preheat the Oven:
Towards the end of the second rise, preheat the oven to 220°C. Use your fingertips to press lots of deep dimples into the dough. Drizzle generously with Navarino Icons Extra Virgin Olive Oil, allowing the oil to pool in the dimples. Distribute Navarino Icons Kalamon Olives throughout some of the dimples. Sprinkle generously with rosemary leaves and some Navarino Icons Sea Salt Flower.

Bake the Focaccia:
Bake in the preheated oven for about 15 minutes, or until the top is light golden brown. Allow the homemade Focaccia bread to cool for a couple of minutes before slicing into squares. Serve immediately while the crust is still warm and crispy, accompanied by more olives if desired.