In your mixing bowl, add the warm water, yeast, oil, sugar, and salt. Stir well to dissolve the yeast. Combine the yeast mixture and remaining ingredients. Mix on a medium low speed for 5 minutes. The dough should be soft and slightly sticky to the touch. Transfer to an oil lined bowl and cover with a tea towel. Let the dough rise for 1-2 hours or until its doubled in size.
Once your dough has risen gently tip it out of the bowl onto a lightly floured work surface. Divide the dough into two equal portions and form into a round loaf. Transfer your dough to the two oiled 9in cake pans. Place the cake pans inside a clear plastic bag giving them enough room to rise once again. (Alternatively, if you don't have a plastic bag just make sure the pans are in a warm environment to allow sufficient rising). Heat the oven to 425f and let your dough rise for another 30 minutes.
Just before you put your dough in the oven gently press your finger tips into the top of the dough, this is similar to focaccia's signature dimples. Sprinkle with a pinch of salt, pepper, thyme, and oregano. Then bake for 28-30 minutes, or until the top is golden brown. Cool on a wire rack. This bread is so fluffy and delicious it works perfectly for sandwiches, dips & spreads, or to soak up the remaining juices of your favorite pasta sauce. Hope you enjoy making and eating this tasty Italian herb bread! Xoxo
This recipe was adapted from Gael's Saturday Focaccia recipe.