Grape Tomato, Olive & Cheddar Focaccia

In a large bowl, whisk together the warm water, yeast, and sugar. Let stand 5–10 minutes until the surface looks foamy.
Whisk in the olive oil and salt, then stir in the flour until a shaggy dough forms and no dry pockets remain.
Knead by hand or with a mixer 5–8 minutes until smooth, stretchy, and slightly tacky; add a spoonful or two of extra flour only if needed.
Lightly oil a clean bowl, place the dough inside, turn to coat, cover, and let rise until doubled, about 45–60 minutes.
Generously oil a rimmed baking sheet (about 9×13 inches). Turn the risen dough onto the pan and gently stretch it toward the edges without deflating completely.
Cover and let rest 20–30 minutes, then use fingertips to dimple the surface all over, creating little pockets.
Scatter halved grape tomatoes and both kinds of olives evenly over the dough, pressing them gently into the dimples. Tuck cheddar cubes into some pockets.
Drizzle the top generously with olive oil, sprinkle with dried oregano and a good pinch of flaky or kosher salt.
Let the topped dough rise again about 20 minutes while you preheat the oven to 425°F (220°C).
Bake 20–25 minutes, until deeply golden around the edges and cheese is melted and starting to brown.
As soon as it comes out of the oven, shower the top with the grated hard cheese. Let cool slightly, then cut into squares and serve warm or at room temperature.