In a large mixing bowl, combine warm water, active dried yeast, cinnamon, extra virgin olive oil, and salt. Gradually mix in strong white bread flour until a shaggy dough forms. Cover and let rest for 30 minutes.

Transfer the dough to a floured countertop, stretch and fold a few times, then place it back in the bowl, cover, and let it rise for about 1.5 hours until doubled.

Line a baking tray with parchment paper and drizzle with olive oil. Shape the risen dough into a rectangle on the tray, cover, and let rise for another 2 hours.

Preheat your oven to 400°F (200°C) 30 minutes before baking.

Create dimples in the dough surface, sprinkle with pomegranate seeds and rosemary, drizzle with more olive oil.

Sprinkle flaky sea salt on top and bake for 25-30 minutes until golden brown.

Let the focaccia cool for about 10 minutes before slicing.