Combine 4 1/2 tsp. yeast, 1/2 c. warm water, and 1 Tbsp. sugar in a
large bowl. Let is sit for 10 minutes until foamy.

Add:

1/2 c. extra virgin olive oil
1 1/2 c. warm water

Add to the wet mixture:

5 1/2 c. unbleached white bread flour
2 tsp. salt
2 Tbsp. fresh rosemary
3 Tbsp. fresh sage
or 3 Tbsp mixed chopped herbs

It may be necessary to knead in the last of the flour. Knead
vigorously for 5 - 10 minutes...add a little more flour if necessary
to keep it from sticking. (It works fine to use dough hook of mixer.)
Cover with plastic wrap or a damp towel and allow to rise for 1 1/2
hours.

Preheat oven to 450 degreesa dn lightly oil with olive oil a large
jelly roll pan for thicker sandwich foccacia or two 9 x 13 inch
baking dishes. (I use large round pizza pans....and make it a bit
thinner when I'm going to load it as for pizza) Press dough onto
pan(s). Let rise for 30 min. Dimple the dough with your fingertips,
brush with olive oil, and sprinkle with coarse sea salt. Place in
oven, reduce temperature to 375 degrees and bake for 20 - 25 minutes
(more for thicker foccacia) until light golden. Transfer to rack to
cool.

I especially like it with chopped pine nuts gently pressed into the
surface -- about 1/2 c. chopped pine nuts.

You can add 1/3 to 1/2 cup chopped drained sun-dried tomatoes to the
wet ingredients as a variation...and then brush with sun-dried
tomato oil for more intense flavor.

Sauteed red onions, 1/2 c. chopped pitted olives, roasted garlic, or
chili-infused oil are other interesting variations.

For a delcious eggplant burger, split foccacia and treat as a
hamburger bun with baked eggplant, tomatoes, cheese, onions, etc.

Enjoy!