Combine the flour, instant yeast, salt, and white sugar in a mixing bowl. Add olive oil and water. Mix and knead by hand until a soft dough firms or put all the ingredients kitchen machine and let the machine knead the dough for you. If it's too sticky, you might want to add a few tablespoons more flour until the dough is non-sticky.
Drizzle the dough with more olive oil until coated. Let it sit, covered unter a clean kitchen towel, in a warm spot until it doubles in size (about 2-3 hours - depending on the room temperature!).
Preheat the oven to 250 °C or 480 °F.
Divide the risen dough into two parts. Roll them out (to about .8 inches / 2cm thick) on a lightly floured parchment paper. Brush each focaccia with olive oil. Add the sliced figs, rosemary sprigs and sliced garlic. Press them into the flatbread just a bit. Sprinkle the focaccias with flaked sea salt.
Transfer everything (on the parchment paper) on a baking tray and bake them in the oven for about 10-12 minutes until golden brown on the edges.