1. Dissolve yeast and sugar in warm water in a large bowl. Let stand for 5-6 minutes or until foamy. 
2. Combine flour and salt in a large bowl; gradually add to yeast mixture just until a dough forms. 
3. Turn dough out onto a lightly floured surface; knead just to combine. Place dough into a large bowl coated with 3 tablespoons olive oil. Flip to grease top. Cover and let rise until doubled, about 3-4 hours. 
4. Heat oven to 450°F. Brush a 15 x 10-inch rimmed baking pan with 3 tablespoons olive oil. 
5. Gently stretch dough to fill the pan. Using fingers, press dimples into dough. Wrap a small ramekin in aluminum foil. Fill with pie weights or dried beans. Lightly press ramekin into dough to make a bowl for jam, taking care to not press deeply. Press the garlic, chives, sage, capers and miniature peppers into the dough to create a design. Brush dough with remaining olive oil. Sprinkle with sea salt. 
6. Bake for 20-25 minutes or until puffed and golden brown. Let cool in pan for 10 minutes. Carefully remove the ramekin, using a knife to loosen if necessary. Transfer focaccia to a serving board. 

Cheese Board: 

1. Arrange the cheddar, havarti and pepper jack on focaccia. Fill in with salami flowers, jam and olives. Garnish with sage and thyme.