Vegan Focaccia Puttanesca

0 In the bowl of a stand mixer, combine the warm water, yeast, and sugar or agave. Let bloom for about 5 minutes. It should be very bubbly. 
1 With the dough hook attached, add 1 teaspoon of salt, then begin adding the flour, about 1/2 a cup at a time. Letting the dough hook mix. Scrape down the sides of the bowl as needed. 
2 Once all of the flour has been incorporated, let the dough hook knead the dough until it forms a dough ball. Then let it knead for about 2 minutes. 
3 Remove the dough from the bowl, and then drizzle 2 tablespoons of the olive oil into the bowl. Put the dough back into the bowl, and flip to coat in the oil. Cover the bowl with a cloth. 
4 Let the dough rise in a warm, dry place for about 1- 1 1/2 hours or until the dough has doubled in size. 
5 Pour 2 more tablespoons into a 9x13-inch baking dish and spread it around. Turn the dough out into the baking dish. 
6 Push the dough out flat into the baking dish, pressing it evenly into the entire dish. It will shrink up a bit, then press it back out again. Cover with a cloth and let rise again for about 45 minutes. 
7 Toward the end of the second rise, preheat the oven to 425 degrees(F). 
8 Once the dough has risen again, pour the remaining 2 tablespoons of olive oil over the top of the dough. Then create divots in the top using your fingers. 
9 Press the tomatoes, olives, garlic, and capers into the top of the dough. Sprinkle the top with the remaining 1/2 teaspoon of salt, the red pepper, and the thyme. 
10 Bake for 25-35 minutes or until the top is golden brown.