In a medium bowl, add yeast, ½ cup warm water, and sugar. Stir and let rest for 3 to 5 minutes until foamy. Add remaining water, flour, salt, and olive oil. Using a dough hook, mix until everything comes together. Cover with plastic wrap and let rest for 30 to 40 minutes at room temperature.

Wet your hands, and while still in the bowl, pull and stretch the edges of the dough and fold them into the middle. Turn the bowl and repeat until all edges have been incorporated, as in the IG Reel. Cover once again and continue to let rest for 30 minutes. Wet your hands once again, and holding the dough from the middle, stretch and fold the dough over itself 3 to 4 times as in the IG Reel. Repeat this resting and folding process one or two more times. Add dill sprigs to top of dough if desired.

Generously oil a 10x14 inch baking sheet with 2 tbsp olive oil. Transfer the dough onto the baking sheet. Oil your fingers and stretch the dough into the shape of the pan. It doesn't have to be perfect at this time. Cover lightly with plastic wrap. Let rest for 50 to 60 minutes until puffy.

Preheat the oven to 450. Meanwhile, using a blender, add all the necessary ingredients for the topping and simmer until roughly chopped (about the size of a corn). After resting the dough completely, open it and spread the oil you prepared on it. Using your fingers, press the top of the dough like in real. Grease the outside of six small rolls of 3-4 cm size and place them evenly on the dough and press lightly.

Bake for 15 to 18 minutes until the top is lightly brown. Remove baking sheet from the oven and remove the ramekins. Add 1 to 2 tbsp (depending on your divot size) roasted tomato sauce into each divot leaving space for eggs. Crack one egg over each cup of sauce. Continue to bake for 7 to 10 minutes until the eggs are set, but still runny, and the focaccia top is golden brown. Remove from oven and let rest for 3 to 5 minutes. Cut into six slices with kitchen knife or scissor. Serve with fresh herbs, roasted tomato sauce and feta cheese.