Mix the yeast, water, and sugar in a large bowl. The ideal water temperature for yeast is 110 to 115 (use a candy thermometer to ensure correct temperature). Water temperature is very important. If the water is too hot, it will kill the yeast and it won't rise. Let mixture sit for 10 minutes.
Add the flour and olive oil and stir until dough is shaggy.
Place the dough on a lightly floured surface and knead for 5-10 minutes until the dough is smooth. Shape it into a ball and place it into a lightly oiled bowl. Cover it with a dish towel and place it in a warm location. Since it's summer, I left my bowl on the kitchen counter, but you can also put it in the oven with only the oven light on. Leave the dough for 1 hour until it has doubled in size.
Place the dough on a lightly floured surface and roll out until it is approximately ½ inch thick. Leave the shape as it or cut it into a rectangle or circle.
The next step is to dimple the dough. Creating holes reduces the air in the dough and prevents the bread from rising too quickly. You can use your fingers, or the end of a wooden spoon. Garnish your bread with red onion, herbs and/or tomatoes. Drizzle with olive oil.
Bake in an oven preheated to 400 degrees for 20 minutes.