Add sugar and dry yeast to luke-warm water. Mix well to combine, cover the bowl with a kitchen towel and let rest for 10 minutes for the yeast to activate. Once the yeast activates, add it to the flour, then add also olive oil and salt and knead into a soft and elastic dough.
Once the dough is kneaded, set it aside in a bowl, covered with a kitchen towel and let rest for about an hour, or until the dough doubles in size.
Prepare a large round baking tin (28 cm / 11 inches), grease with olive oil and dust with flour to prevent the dough from sticking.
Dump the dough on your counter and shape into a ball. With your hands, stretch the dough to the baking tin size and place into the baking tin. Let rest for another 15 minutes
Preheat oven to 200°C / 390°F.
Press cherry tomatoes into the dough and poke holes into the dough with your fingers to create an uneven surface. Sprinkle on top with pizza spices and coarse salt and drizzle with olive oil.
Place the focaccia into the preheated oven and bake for about 15-20 minutes, until the dough turns golden brown and the cherry tomatoes begin to bubble. Remove the focaccia from oven and set aside to cool.
View the recipe instructions at Vibrant Plates
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