A delicious savory flatbread dotted with olive oil, thyme, and re-hydrated sun-dried tomatoes from Fruit Bliss
Place the yeast in a large mixing bowl, add 1/4 cup of the water, and stir to dissolve. Add two cups of the flour, plus the sugar, salt, remaining water, the 2 tbsp. of extra virgin olive oil, and about 2 tbsp. of the fresh thyme. Stir to combine. Add enough extra flour (1 1/2 to 2 cups) to make a soft, smooth dough. Knead the dough on a lightly floured board until smooth and elastic, about five minutes. Return the dough to the bowl, cover it with a towel, and let it rise in a warm place until doubled in bulk, about 30 to 60 minutes
Grease a large baking sheet or baking pan with olive oil. Place the dough in the pan and pat it down into a large rectangle shape (approximately 14" by 10", or into two rectangles that are 7" by 10") in the pan. Cover the dough with a towel and once again let it rise a second time, until doubled in bulk, approximately 30 to 60 minutes.
Remove the towel from the dough and use your finger to poke small indentations all across the surface of the dough. Then, using a pastry brush, brush the 1/4 cup extra-virgin olive oil over the surface of the dough, allowing it to pool in the small indentations. Scatter the tomato pieces over the dough, pressing any large pieces down lightly so they stay attached to the bread. Bake at 400 degrees for 12 to 15 minutes, or until golden brown. Remove focaccia from oven and sprinkle with kosher salt and with remaining fresh thyme. Cut into squares or strips and serve with additional olive oil for dipping.