Take a small bowl. Add warm water, sugar and mix it until dissolve. Add dry active yeast and cover the bowl for 8-10 mins or till yeast become foamy and bubbly.
Take another large bowl. Add flour, salt, garlic powder, Italian seasoning, olive oil and mix it well.
Now add the prepared yeast liquid mixture into the floured mixture, knead it, add 2-3 tbsp water if required and make a smooth soft dough.
Cover the dough and keep aside on warm place till it becomes double, typically it takes about 35-40 mins.
Preheat an oven on 450F(230C).
Now take a baking sheet or cast iron skillet, brush it with olive oil and keep aside.
Take the dough, punch it down and make a dough ball and place it on the baking sheet or skillet.
Pat the dough ball, and make a thick circle (about ½ inch thick) and finger impressions over it, something like dimples all over it.
Now place the halved tomatoes and olives into each dimple ?, generously brush the top with olive oil, spread the chopped fresh herbs and minced garlic, sprinkle 2-3 pinches of coarse salt over it and allow the dough to rest for 10-15 mins.
Bake in the preheated oven for 15-20 minutes, or until the both sides begin to brown then place under the broiler till the top becomes golden brown, remove it from the oven and serve warm with soup or dips. You can also serve it simply as a sides ? and enjoy.
