Focaccia with Mixed Herbs

1 (1/4 oz.) package active dry yeast
1/4 tsp. unbleached cane sugar
1 to 1 1/4 cups warm water
3 1/2 cups unbleached flour or bread flour
1/2 tsp salt
4 Tbsp olive oil, divided
mixed herbs: oregano, basil, garlic powder, sage, marjoram, and rosemary crushed red pepper flakes
salt and pepper

Dissolve yeast and sugar in 1 cup warm water and set aside until bubbly about 10-15 minutes.

In a food processor, combine flour, salt, 1 Tbsp. olive oil, and yeast mixture, processing until dough pulls away from the sides to form a ball.

Knead dough on a floured surface until smooth, about 5 minutes. Place a little olive oil in a bowl, place dough in the bowl, give it a twist, turn the ball over to coat the other side, cover, and let rise for 1 hour or until doubled.

Punch dough down. Transfer to a floured surface and stretch dough to fit a 15 1/2 x 10 1/2 inch pan. Lightly grease the pan, transfer dough to the pan, and stretch as needed to fit.

Using your fingertips make "dimples" across the top of the dough. Brush remaining olive oil over the top of the dough, sprinkle with desired amount of each herb, a few crushed red pepper flakes, and season to taste with salt and pepper. Allow to rise uncovered for 30 minutes.

Bake at 400 degrees for 15 minutes or until slightly golden brown.
Cut as desired.

Makes: one (15 1/2 x 10 1/2 inch) Focaccia
rec.food.recipes.Dancer/1999