Assemble: ingredients.

Wash and clean cherry tomatoes and basil leaves.

Combine yeast and sugar in a bowl.

Add water and let it sit undisturbed for 7-10 minutes.

Yeast will become frothy and bubbly. If yeast doesn't activate, please discard and try again with a fresh batch.

Combine flour, salt and oil in a bowl.

Add activated yeast.

Pour in lukewarm water.

And mix the dough until smooth.

Place the dough in a greased bowl. Cover with a damp towel.

Leave the dough in a warm place for 30-35 minutes to rise or until doubled in size. NOTE - I started off in a 9 Inch round baking pan. But the dough began to overflow and had to switch it to a cast iron skillet for even baking. That’s the reason you see two different pans.

Preheat the oven to 400 degrees F. Poke holes in the dough to create indents all over the surface. NOTE - for a thin focaccia bread, bake the dough in a 9x13 inch oblong baking tray/pan.

Drizzle oil generously.

See how the holes are filled with oil. (see notes above) Add chopped tomatoes.

Feel free to add chopped onions for extra crunch. Add coarsely grounded black pepper.

Chopped basil leaves.

Sprinkle some garlic salt.

Transfer it to the preheated oven and bake for 20- 25 minutes. For me the total baking time was 22 minutes.

Final touch- I have broiled (550 degree F) the bread for few seconds until a light brown color was attained. Please do not leave the bread unattended at this time or it will burn.