Fluffy and Flavorful Homemade Focaccia

In a bowl, mix the dry yeast, sugar, and warm water. Let this mixture sit for 15 minutes to activate the yeast.

In a separate bowl, whisk the remaining all-purpose flour with the olive oil and add the salt.

Combine the yeast mixture and the flour/oil/salt mixture. Begin mixing with a whisk until the dough becomes heavy.

Cover the dough and let it rest for 35 minutes.

Grind the sausage, tomato, and onion to prepare the topping.

Spread the dough in the baking pan. It is not mandatory to use parchment paper; you can just grease the bottom with olive oil.

Distribute the sausage, tomato, and onion topping over the dough and sprinkle with a little oregano.

Make the characteristic dimples/finger indentations all over the surface of the dough.

Let the focaccia rest for another 10 minutes after dimpling.

Bake the focaccia in a preheated oven at 400°F (200°C) for approximately 30 to 40 minutes, monitoring closely.