Proof the yeast: In a small bowl, mix the yeast, lukewarm water, and sugar. Allow the yeast to bloom for 5-6 minutes or until you see the yeast becoming frothy. Once bloomed, add in the olive oil.

Prepare the dough: In a large bowl mix the flour, semolina and salt. Then gradually pour in the yeast and olive oil mixture and start mixing with a spoon until the mixture comes together. When the mixture gets hard for the spoon to mix, then start kneading the dough with your hands in a circular motion, helping the yeast mixture evenly incorporate into the dough. Certain flours may require more water, so add more water, if needed, slowly 1 tbsp at a time. I used 1½ cups water. Keep doing this till the mixture comes together as a sticky dough.

Knead the dough: Sprinkle some flour onto a clean surface and knead the dough vigorously for 10 minutes. Just keep rolling, pushing and folding the dough over and over till you have a soft, smooth, and spongy dough. Add a little flour in between if the dough starts to stick to your hands, but don’t dry the dough out by adding too much. This will help the gluten develop and make the dough more elastic.

First dough rise: Grease a bowl with some olive oil and then shape the dough into a ball and place it in the bowl. Cover with cling wrap and let rest in a warm place for 45 minutes or until double in size.

Shape the dough: Stretch the proofed dough into the shape of your baking dish. Flour your work surface to ensure it doesn’t stick while you’re shaping it.

Prepare the dish: Grease your 13" x 9" baking dish with olive oil and sprinkle some semolina. Then, add in your dough, using your fingers to guide it towards the edges so it fills up the whole pan. Now, pour the topping olive oil over the dough.

Make dips and wells: Use your fingers to gently press into the dough like a piano to make lots of rough dips and wells.

Add the toppings: Add chopped garlic followed by basil, cherry tomatoes, cheese and olives. Sprinkle italian seasoning on top.

Second dough rise: Now cover the dish again with a damp towel to retain humidity. Let it rest in a warm place and allow to rise for another 30 minutes.

While the dough is rising, preheat the oven to 425^oF/220^oC.

Bake: Gently press the toppings into the dough to ensure that are nicely embedded into the dough. Now, bake the focaccia for 20-25 minutes until golden brown. As soon as you take it out from the oven, brush with olive oil for extra shine and let it cool for 10-15 minutes on a mesh rack.

Serve warm and enjoy as a snack or slice it in between and enjoy as a sandwich with your favorite filling!