Add the yeast and sugar into a small bowl. Stir in 1 ¾ cups warm water. Set the bowl in a warm place until the yeast is bubbling and fragrant, about 15 minutes.

Place the flour, salt, ½ cup of olive oil, and the yeast water into the bowl of an electric mixer. Use a spatula to bring everything together.

Once the dough comes together, use the dough hook attachment to knead the dough until smooth.

Stop the machine and check the dough every couple of minutes. The dough should be smooth and elastic, hold its shape around the dough hook, and spring back when you poke it with your finger. This takes anywhere from 3 to 5 minutes using the mixer. If you are kneading by hand, knead until you can’t knead anymore!

Transfer the dough to a lightly floured surface. Knead it by hand for an added 30 seconds. If the dough is too sticky, you can sprinkle with more flour.

Form the dough into a ball and transfer to a bowl that has been lightly coated with olive oil. Cover with a clean towel and set in a warm place to rise until doubled in size, about 1 hour. I use my oven’s warming drawer for this step.

Pour the remaining ½ cup of olive oil onto a (17 x 12 x 1-inch) jelly roll pan.

Transfer the dough to the pan, stretching it out to fill the pan.

Turn and coat with oil on both sides.

Use your finger to make indentations in the dough. These will be the “nooks and crannies” to hold the seasoning in the next step.

Set the dough in a warm place to rise again for 1 hour. Yep, the warming drawer is still the best place!

Preheat your oven to 400°.

If you choose to decorate your bread, this is the time!

Decorate the top of the dimpled dough with your fresh vegetables, pressing them gently into the surface.

If not, you can simply sprinkle with Parmesan cheese, flaky salt, thyme, and rosemary.

Drizzle with a bit more olive oil. Bake until the top of the bread is golden brown, about 15 to 20 minutes.

Cool the bread in the pan before cutting it into squares.