Place the yeast and sugar into a small bowl and stir in the warm water.

Place the bowl in a warm place until the yeast is bubbling and fragrant, about 15 minutes.

Use an electric mixer fitted with a dough hook to combine the flour, kosher salt, 1/2 cup of olive oil, and the yeast mixture.

Once the dough comes together, continue to knead in the machine until smooth and elastic, about 5 to 8 minutes.

Transfer the dough to a lightly floured surface and knead by hand for an additional 30 seconds, forming it into a ball.

Transfer the dough ball to a lightly oiled bowl, cover, and place in a warm area to rise until doubled in size, about 1 hour.

Pour the remaining 1/2 cup of olive oil onto a 12 1/2 x 17 1/2-inch rimmed baking sheet.

Transfer the dough to the pan, stretching it to fill the edges, and turn to coat both sides in the oil.

Use your fingers to aggressively poke deep indentations all over the surface of the dough.

Place the dough in a warm place to rise again for 1 hour.

Preheat your oven to 400 degrees Fahrenheit.

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

Sprinkle evenly with Parmesan cheese, sea salt, dried thyme, and dried rosemary.

Bake until the top of the bread is beautifully golden brown, about 15 to 20 minutes.

Allow the focaccia to cool in the pan before cutting into squares to serve.