For the Focaccia

• Crumble the yeast in a small bowl then add the sugar and about 1/4 cup of lukewarm water from the 1-1/2 cups. Mix well with a teaspoon until the yeast melts.
• Mix the salt with the remaining water.
• Put the flour in a large bowl (or better in a mixer) then add the yeast mixture, extra virgin olive oil and salted water.
• Mix the ingredients very well until the dough becomes smooth, elastic and a little bit sticky. If the dough is too sticky to work with, add more flour until you have a ball. Just remember that the less flour there is, the better it will be because the focaccia might come out dry.
• Take away the dough from the bowl, sprinkle some flour at the bottom of the bowl then put back the dough in the bowl.
• Cover with a clean cloth and let it rest in a warm, draft-free place for 2 hours or until the volume of the dough rises to twice its size.
• After the dough rises, transfer it on a well-oiled baking pan then flatten it with your hands. The thickness should arrive at about 1 centimeter or thinner if you prefer.
• Once flattened, make holes all over the dough by plunging all your fingers on it then prick it with a fork. Now you are ready to put the toppings.
• Preheat the oven to 425 degrees F.
• Distribute the sun-dried tomatoes, olives and thyme on the focaccia. Push them lightly in the dough then drizzle with extra virgin olive oil.
• Let it rise again in a warm, draft-free place for half an hour.
• Bake in the oven for 15 minutes in the middle rack.
• After 15 minutes, take out the focaccia from the oven then sprinkle the mozzarella on top.
• Bake for 5 minutes more or until the mozzarella melts.
• Drizzle with extra virgin olive oil before serving.