Put the flour, sugar, salt and yeast in a large mixing bowl and stir to combine. Make a well in the middle of the flour and add the warm water and olive oil (see notes about activating yeast).
4 cups Italian Tipo 00 Flour, 2 teaspoon instant or fast action yeast, 1 ⅓ cups + 1 tablespoon warm water, ½ teaspoon sugar, ½ teaspoon sea salt flakes, 4 tablespoon olive oil plus extra for greasing
Mix the dough mixture with a spatula or spoon until a rough dough forms then tip it onto a clean work surface and knead for 10 minutes. It should be smooth and elastic.
Lightly grease a clean large mixing bowl with olive oil and place the dough inside. Grease the top of the dough lightly with more olive oil then cover the bowl with plastic wrap or a clean samp kitchen towel and let rise for at least 3-4 hours, it should be tripled in size.
Pre-heat the oven to 480F/250C or as high as your oven will go.
Put the passata, oregano and a pinch of salt and pepper into a small bowl and mix. Drain the mozzarella and pat dry with paper towels, set aside.
¾ cup passata, 2 balls fresh mozzarella, 1 teaspoon dried oregano, Salt and pepper
Grease a large 17x11 inch baking tray with olive oil and tip the dough carefully onto the tray. Using your hands shape the dough into a large rectangle to fit the tray, it should be about ½ inch thick.
Using your fingers make dimples all over the focaccia. Spread the tomato passata all over the focaccia making sure to leave ½ inch border around the crust.
¾ cup passata
Tear the mozzarella and place all over the focaccia. Bake in a hot oven for 15-20 minutes until the crust is lightly golden and cheese is melted. Let it rest for 5 minutes before cutting.
2 balls fresh mozzarella
Sprinkle with fresh basil and serve.
Small handful fresh basil