To a small bowl or measuring cup, add the lukewarm water, active dried yeast and sugar. Give it a stir and let sit for a few minute until a foam or bubbles form on top of the liquid.
Into a large bowl, add the flour, salt and dried oregano and mix.
Now, add the liquid to the dry ingredients and stir with a wooden spoon until mostly combined.
Empty the dough onto a flat surface. Before kneading, pour 15g olive oil into a small dish. Continue to oil your hands from that dish whenever the dough gets too sticky. Do not be tempted to add more flour, it will get easier to handle after kneading and resting for a while. Knead the dough for about 5 minutes before letting it rest for 10 minutes. Then knead again for another 5 minutes until the dough is smooth.
Lightly oil the big bowl used earlier, then add the kneaded dough back into the bowl. Cover the bowl with a damp tea towel and let it rest for about 1 hour or until it has doubled in size.
Once the dough is rested, add 2 tbsp of olive oil onto a baking tray or baking dish and gently stretch the dough on top of it. Let the dough rest for another 30 minutes, covered with a damp towel or plastic wrap.
Toppings and Baking
Preheat your oven to 220°C fan-bake.
For the toppings, wash the cherry tomatoes and cut them in half. Thinly slice the capsicum and wash and trim the spring onions.
After the dough has finished resting, gently stretch out the dough a little more to cover as much of your tray as possible. Add the toppings, a generous drizzle of extra virgin olive oil and flaky salt.
Bake the focaccia for 15-17 minutes at 220°C. Once baked, take the focaccia out and enjoy!
Keyword bread, capsicum, cherry tomatoes, focaccia, spring onion