Add all of the dough ingredients, not the 2 tablespoons oil, into the bowl of a stand mixer. Knead for 8-10 minutes, gradually adding more water if necessary. Cover and rest in a warm spot for 1 hour and 30 minutes.
In a large cast iron pan add the 2 tablespoons of oil and swirl it around, scoop out the dough into the pan. Flip the dough over so it is completely covered in oil, use your fingers to dimple the dough and stretch it to fill the pan. Cover and let rest 1 hour.
Preheat the oven to 500F, once preheated assemble the toppings.
Drizzle the top of the dough with 1 tablespoon of olive oil.
Sprinkle the dough with the manchego, arrange the lemon slices evenly on top, garnish with the rosemary and salt. For the sugar only sprinkle it on the lemons, this will help them carmalized and get some color.
Turn down the oven to 425F and baked the focaccia covered with tin foil for 15 minutes, remove the foil and bake a further 15 minutes. Total cooking time 30 minutes. The bottom of the focaccia should be golden brown and crispy when finished. If you don’t have enough color on your bread pop it under a preheated broiler for a minute or so, keeping a close eye on it.