Stir the sugar and yeast in the warm water and let it activate for 5 minutes. If the yeast doesn't activate, discard and start again.

Once the yeast is activated, you are ready to make the dough. You could either use a mixing bowl or use the stand mixer attached with the dough hook.

Mix the salt with the flour and pour the activated yeast water. Mix it around to make a soft, pliable dough. If it feels too dry, add little water and if it feels too wet, add little flour.

Once the dough is ready, drizzle 1 tablespoon oil on the dough and cover the mixing bowl with a clear film. Let it rest for 30 minutes.

After 30 minutes, transfer the dough to the clean kitchen counter or a table. Stretch the dough from one side and fold it over. Now lift the dough, rotate it 90 degree, stretch and fold the same way. Repeat a few times and then form a round shape of the dough and place it back in the mixing bowl. Cover and let it rest for 30 minutes.

After 30 minutes, repeat the process again, and you can do the same straight on the bowl too. (WATCH THE VIDEO to understand the step better)

After two set of stretch and fold, cover the dough and leave it aside for 2 hours to double in size.

I used a cast iron pan to bake the focaccia. You can use a baking pan too. Just rub oil and place a parchment paper on it. Transfer the dough to the prepared pan and cover it loosely. Leave it aside for 30 minutes.

After 30 minutes, preheat the oven to 400F

Drizzle little oil on the dough and rub little oil on your hand and poke the dough with your fingers to make those dimples.

Spread the pesto and the roasted tomatoes, garlic and some fresh tomatoes too.

Poke again all around with your fingers.

Place the dish in the preheated oven and bake for 30 minutes, or until the bread looks golden brown on top.

Let the warm bread rest for 15 minutes, before you slice and enjoy!