In a small bowl, combine the lukewarm water and sugar. Sprinkle the dry yeast on top and let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture along with 4 tablespoons of olive oil. Stir until a shaggy dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
While the dough is rising, chop the sun-dried tomatoes and slice the green olives. Set aside.
Once the dough has risen, punch it down to release the air. Transfer it to a greased baking sheet and stretch it out into a rectangle or circle, about 1/2 inch thick.
Press the sun-dried tomatoes, olives, and fresh thyme into the surface of the dough. Drizzle with a bit more olive oil and sprinkle with a pinch of salt.
Cover the dough again with a towel and let it rise for another 20-30 minutes while you preheat the oven to 400°F (200°C).
Once the oven is preheated, bake the focaccia for 20-25 minutes or until it is golden brown and sounds hollow when tapped.
Remove the focaccia from the oven and let it cool slightly before slicing. Drizzle with a little extra olive oil before serving.
