Cracked Black Pepper & Herb Focaccia

• 2 cups Lukewarm Water
• 1 Tablespoon Rapid-rise Yeast
• 5 Tablespoons Extra Virgin Olive Oil, Divided
• 1 Tablespoon Fresh Cracked Black Pepper
• 2 teaspoons Salt
• 4-3/4 cups Bread Flour
• 1 Tablespoon Fresh Thyme, Chopped
• 2 teaspoons Fresh Rosemary Leaves, Chopped
• 1 teaspoon Fresh Oregano, Chopped
• 1 clove Garlic, Minced
• 2 teaspoons Coarse Sea Salt

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.
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).
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.
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.
5. Place a rack in the center of the oven and preheat to 450u0b0F. Bake focaccia until deep golden brown, about 30 minutes. Transfer to a wire rack and cool.

water, yeast, olive oil, fresh cracked black pepper, salt, bread flour, fresh thyme, rosemary, fresh oregano, clove garlic, salt

Taken from tastykitchen.com/recipes/breads/cracked-black-pepper-herb-focaccia/ (may not work)