In a small bowl, combine warm water with sugar or honey, then add active dry yeast and let sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together all-purpose flour and salt. Pour in the yeast mixture and olive oil, stirring until a shaggy dough forms.

Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.

Place kneaded dough in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.

Gently punch down the risen dough, transfer to a greased baking pan, and stretch it to fit while creating dimples.

Cover the dough again and let it rise for another 30-45 minutes while preheating the oven to 450°F.

Drizzle the risen focaccia with olive oil and sprinkle with toppings before baking.

Bake for 20-25 minutes until golden brown and crispy, then brush with more olive oil before serving.