Add the yeast and the sugar into a small bowl and add 4 tbsp of lukewarm water.
Mix the yeast well to dissolve.
In a large bowl add the flour, Salt, olive oil and mix together.
The yeast has now turned frothy ( baout 5-7 minutes), add this to the dry mix as a well in the centre.
Keep mixing the flour towards the centre adding a few tbsp water as you mix it.
Once thre is a slightly sticky dough, knead to get a smooth ball out of the dough.
The dough will be soft, not stiff and yet rolls up into smooth ball.
Grease a bowl and place the dough in the bowl.
Cover the dough with a wrap and leave it in a warm place to rise.
Once doubled ( 1.5 hours), grease a baking sheet or line it with a baking sheet.
Tip over the dough on to the baking sheet and ease it out to form an even layer.
Cover the dough with a moist towel and leave it again in a warm place for 30 minutes.
Grease your hands with oil and create dimples in the bread dough.
Use the parsley, italian seasoning, the onion slices, sliced olives etc to make patterns on the bread dough.
Brush the rest of the oilive oil generously on top of the bread.