- 1 packet (about 2 1/4 teaspoons) instant yeast

- 1 teaspoon salt

- 1 teaspoon coconut sugar

- 1 cup warm water

- 1/4 cup olive oil, plus extra for drizzling

- Bell peppers of various colours, thinly sliced

- Cherry tomatoes, halved

- Red onion, thinly sliced

- Asparagus or Spring onion, thinly sliced lengthways

- Fresh herbs like dill, basil or rosemary

- Black olives, sliced

2. Add warm water and 1/4 cup olive oil. Stir until a dough forms. 

3. Turn out onto a floured surface and knead for about 5-7 minutes, until smooth and elastic. Add a bit more flour if the dough is too sticky. 

4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour. 

5. White dough rises, chop your veggies for decorating. Thinly slice capsicum and red onion. Half and quarter cherry tomatoes, chop olives into different shapes and pick herbs. 

6. Once risen, gently punch down the dough. Transfer it to a greased baking sheet or a large cast-iron skillet (I split mine between two smaller baking sheets.) 

7. Preheat the oven to 220c. 

8. Stretch the dough out to fit the shape of the pan. Let it sit for another 20-30 minutes for a second rise, covered. 

9. Gently press your fingers into the dough to create dimples. 

10. Arrange the vegetable slices on top to create a wildflower arrangement, or let those little hands have fun creating their own design. 

11. Drizzle with a little more olive oil and sprinkle with sea salt. Bake the focaccia for about 20-25 minutes, until golden brown and puffed.