Tomato and basil focaccia bread

In large mixing bowl add warm water, sugar and yeast. Stir and let it sit for 5 minutes to form a bubbly mixture.

Take a small pan and add olive oil, chopped garlic, dried herbs (except basil), Italian seasoning, 1/2 tsp salt, crushed garlic and chilli flakes.
Now turn on the gas and cook this mixture on a low heat for a few minutes. Be careful not to burn the herbs and garlic. Turn off the gas and let the mixture sit for a few minutes.

Now add 1 cup flour and 1/4 cup of infused oil to the yeast mixture and mix well. Let it rest for 5-6 minutes.
Now add rest of the flour and 1/2 tsp salt and mix well.

Now knead the dough on a floured surface (to avoid sticking) until smooth.
Now transfer the dough in an oiled bowl and cover it with a damp cloth and let it rest for 45 minutes in a dark and warm corner of your kitchen.

Preheat the oven at 200°C for 10 minutes.
Now transfer the dough to an oiled baking sheet. I have used a square 9"×9" baking sheet, you can any size closer to this. I mean if you have a rectangular sheet, you can use that or a round skillet with a 8"or 9" diameter.

Press the dough down to fit in the baking sheet. Now poke the dough all over with your fingers to give that dimpled effect.
Now add rest of the garlic infused olive oil on top and leave the dough to rest for 15 minutes.Now arrange cherry tomatoes and pickled jalapenos on top, pressing them slightly into the dough. Spread the basil leaves all over the top.
Bake it for 20-25 minutes or until golden brown.
Take it out and let it cool and enjoy it with soup or as a tea time snack or as a meal.