In bowl, stir sugar into water; sprinkle yeast over. Let stand for 10 minutes or until frothy.

Stir in olive oil, honey, cornmeal, salt and enough flour to make a soft, slightly sticky dough.

Transfer dough to lightly floured work surface. Sprinkling surface with extra flour as needed to prevent the dough from sticking, knead dough for about 10 minutes or until it is soft and elastic.

Place dough in lightly greased bowl. Cover with plastic wrap and let rise in warm, draft free area until doubled in size, about 45 minutes.

Preheat oven to 375 degrees Fahrenheit. Punch dough down.

Knead sun-dried tomatoes, olives and basil into dough. Let rest for five minutes.

Roll into 15-inch rectangle. Transfer dough to ungreased baking sheet. Cover with plastic wrap and let rise again for 15 minutes.

Press fingertips into dough across surface to create a dimpled effect. Drizzle oil over top and sprinkle with coarse salt.

Bake in centre of preheated oven for 20 minutes or until golden and hollow sounding when tapped on the bottom.