Dissolve yeast in water and sprinkle with sugar. Set aside to activate the yeast.

In a mixer bowl mix together flour and salt. Pour in yeast mixture and olive oil.

Knead the dough for 15-18 minutes or until smooth and elastic.

Form dough into a ball. Place in an oiled bowl and cover with cheesecloth.

Let the dough ferment for 20-30 minutes or until it doubles in size.

Grease an 11 x 16 – inch rectangle pan with olive oil.

Punch down dough to release air. Spread dough in prepared pan.

Arrange herbs and vegetables to make a flower bouquet design. Sprinkle seasoning and rock salt. Drizzle olive oil over vegetables

Let focaccia proof for 20-30 minutes or until it doubles in size.

Bake in a preheated 375°F/190°C oven for 20-30 minutes.

Best served with a balsamic vinegar – olive oil dipping sauce.