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In a small bowl, whisk together the water, yeast, and sugar. Let it rise for 10-15 minutes, until frothy.
In a large bowl, mix together the flour and salt. Slowly pour in the yeast water. Use your hands to combine and make a sticky dough.
Transfer the sticky dough to a greased square pan. Lightly cover and let it rise in a warm spot (90°F) for 3-4 hours, until doubled in size.
After the dough has doubled in size, use your fingertips to press all the way down and through the dough to the bottom of the pan, leaving divots all over the dough. Repeat from edge to edge, then drizzle on the olive oil. Let it rise for one more hour.
Preheat the oven to 450°F. Arrange the vegetables on top of the dough as desired to create a garden-y effect as desired. Lightly tent with foil.
Bake for 20 minutes covered, then remove the foil and continue to bake for 10 more minutes, until the bread is puffed up and golden brown. The veggies on top should appear roasted and baked into the bread.
Drizzle with more olive oil and serve with a side of aged balsamic reduction. Sprinkle on sea salt as desired. Enjoy!