Strawberry & basil focaccia shortbread

1. Whisk together the yeast, 1 tsp sugar, and 1/2 cup of warm water in a small bowl. Let it sit for about 5 minutes until the yeast starts to bloom (it will look a bit frothy).
2. Mix with the other 1 cup of warm water, flour, 2 tbs sugar, and olive oil. Gently stretch into a greased pan, and let rise for about an hour until doubled in size.
3. After an hour, drizzle with a bit of olive oil, and dimple with your fingers. Add on sliced strawberries and pieces of basil.
4. Let rest about 30 more minutes until puffy, and bake for 20-25 minutes at 425˚ until golden brown.
5. Let cool, whip together whipped cream ingredients, and serve with more fresh strawberries.