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1
Combine the lukewarm water and yeast in a large bowl and mix well. Mix in 3 tablespoons olive oil, cracked pepper, and salt. Stir in 1 cup flour.
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2
Using a wooden spoon, stir vigorously until well incorporated. Add enough of the remaining 3 3/4 cups flour, about 1/2 cup at a time, to form a dough that is soft, sticky, but not completely smooth, stirring vigorously until well incorporated. Oil a large bowl. Scrape dough into the oiled bowl. Cover bowl loosely with plastic wrap. Let dough rise in a warm draft-free area until doubled in size, about 45 minutes (do not punch down dough).
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3
Lightly oil a 15x10x1-inch baking sheet. Slide out dough onto the prepared baking sheet (dough will be soft and will easily slide out onto the sheet; do not punch down dough or knead dough). Gently pull and stretch dough so that dough almost covers the baking sheet. Allow it to rest (untouched) for about 5 minutes.
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4
Press fingertips all over the top of the dough to form indentations, pressing it to the edges. Drizzle or brush the top of the focaccia with the remaining 1 tablespoon olive oil. Sprinkle with thyme, rosemary, oregano, garlic and coarse salt. Cover loosely with plastic wrap. Let rise in a warm draft-free area until puffed, about 15 minutes.
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5
Place a rack in the center of the oven and preheat to 450u00b0F. Bake focaccia until deep golden brown, about 30 minutes. Transfer to a wire rack and cool.
