Summer Harvest Focaccia

1. Wash all produce before preparing your meal.
2. Combine warm water and sugar in a small bowl. Sprinkle yeast overtop; let stand in a warm place until beginning to bubble, about 10 minutes.
3. In a large bowl, stir together flour, sea salt, 1/4 cup of the olive oil and the yeast mixture. Turn out onto a lightly floured surface and knead until smooth, about 5 minutes, adding a sprinkle more flour and working it into the dough if it feels sticky.
4. Shape dough into a ball; transfer to an oiled bowl, turning to coat. Cover with a towel and let rise in a warm place until nearly doubled in size, about 60 minutes.
5. Brush 17- x 11-inch rimmed baking sheet with 3 tbsp. more olive oil; turn dough out onto it. Using hands, press dough down and outward to the edges of tray to form a rectangle. Dimple dough all over with fingers. Brush 3 tbsp. more olive oil all over top of dough; set aside in a warm place to rise again until puffed, 45 to 60 minutes.
6. Preheat oven to 425°F. Scatter onion and tomatoes all over. Sprinkle with a generous pinch of flaky salt.
7. Drizzle remaining 2 tbsp. olive oil evenly on top. Bake until golden brown and cooked through, 25 to 30 minutes. Sprinkle with fresh herbs; let cool slightly before cutting.

Recipe courtesy of Nature Fresh