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1
Combine the yeast, water and sugar in a bowl, and let stand for 5 minutes, or until foamy.
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2
Stir in the oil and 3 cups of the flour.
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3
Knead the dough by hand for 6 to 8 minutes until smooth and elastic, or use a food processor or a mixer fitted with a dough hook.
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4
If necessary, add more flour; the dough should be soft and pliable but not sticky.
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5
Place the dough in an oiled bowl, brush the top with oil, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in bulk.
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6
Punch the dough down, and form it into a long 2-inch-thick roll.
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7
Cut the roll into 2-inch pieces.
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8
Form each piece into a ball, and keep covered with a damp dish towel.
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9
Roll out each ball as thinly as possible to make a flat bread 6 to 8 inches in diameter and 1/8-inch thick.
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10
Lightly dust each round with flour, and stack, separated by pieces of wax paper.
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11
Heat the grill until it is medium-hot.
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12
Mince the garlic, and combine with the herbs in a small bowl.
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13
Combine the cracked peppercorns and salt in another small bowl.
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14
Lightly brush each round with olive oil, sprinkle with herbs and the salt mixture, and place, oiled side down, on the grill.
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15
Cook for 30 to 60 seconds, or until slightly puffed and blistered.
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16
Lightly brush the top with oil, and sprinkle on more herbs and the salt mixture.
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17
Turn the focaccia, and cook another 30 seconds or until lightly browned.
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18
Cook all the dough the same way.
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19
Just before serving, sprinkle each focaccia with a few more herbs and the salt mixture.
