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1
Combine the warm water, yeast and sugar in a small bowl.
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2
Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
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3
In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed.
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4
Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft.
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5
Give it a sprinkle of flour if the dough is really sticky and tacky.
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6
Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times.
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7
Again, give it another sprinkle of flour if the dough is really sticky and tacky.
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8
Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl.
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9
Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
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10
Coat a jelly roll pan with the remaining 1/2 cup olive oil.
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11
Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan.
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12
Turn the dough over to coat the other side with the olive oil.
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13
Continue to stretch the dough to fit the pan.
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14
As you are doing so, spread your fingers out and make finger holes all the way through the dough.
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15
(Yes, poke lots of holes!
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16
).
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17
Put the dough in the warm place until it has doubled in size, about 1 hour.
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18
While the dough is rising a second time, preheat the oven to 425 degrees F.
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19
Liberally sprinkle the top of the focaccia with Tuscan Herb seasoning blend and lightly drizzle a little oil on top.
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20
Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes.
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21
Remove the focaccia from the oven and let it cool before cutting and serving.
