Put the yeast, sugar, and warm water in a small bowl. Let it sit until foamy, about 5 minutes. This step ensures your yeast is alive and ready to work its magic.

In a large bowl, mix flour, salt, and garlic powder. Gradually add the yeast mixture and 2 tablespoons of vegetable oil. Stir until the dough comes together. Transfer it to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Tip: A little extra flour should be added if the dough feels sticky.

Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1-2 hours until it doubles in size.

Grease a baking sheet with olive oil. Punch down the dough and spread it out onto the pan, pressing it with your fingertips to create dimples. For another 20 to 30 minutes, cover and allow it to rise.

Drizzle olive oil over the dough, ensuring it pools slightly in the dimples. Sprinkle with dried oregano, thyme, basil, black pepper, mozzarella, and Parmesan cheese.

Preheat your oven to 400°F (200°C). Bake the focaccia for 20-25 minutes, or until it’s golden brown and the cheese is bubbly.

Tip: Rotate the pan halfway through for even baking.

Before slicing, allow the focaccia to cool somewhat on a wire rack. Serve warm or at room temperature.