In a small bowl combine warm water, sugar and dry yeast. Let the mixture sit for 10 minutes until it becomes foamy. Place flour in a large mixing bowl. Make a well in the centre, then add in the yeast mixture, 2 tablespoons of avocado oil and salt, slowly combine, gradually bringing more of the flour into the centre until dough forms. Kneed for 10 minutes into a ball. Place the dough in a lightly oiled bowl and cover with plastic wrap. Set aside to rise for 1 hour until it doubles in size.

Grease a square baking dish with 1 tablespoons of avocado oil. Turn out the dough onto the prepared baking dish. Loosely cover with plastic wrap and let it rest and spread out on its own for another 30 minutes. Preheat oven to 190°C. Gently press cherry tomatoes and olives into the surface of the dough. Drizzle with remaining 1 tablespoon of avocado oil. Bake for 20 minutes or until golden. Let cool in the baking dish for 10 minutes, before removing. Serve warm or at room temperature, garnished with fresh rosemary. Enjoy!