Rosemary Thyme Focaccia

2 teaspoons sugar
1 1/2 tablespoons yeast
2/3 cup warm water
4 cups all-purpose flour
1/4 cup olive oil
1/2 teaspoon salt
1 tablespoon fresh minced rosemary or 1 teaspoon dried
1/2 tablespoon fresh minced thyme or 1/2 teaspoon dried

In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with flour, rosemary, and thyme; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 475 degrees F. Punch down dough to deflate and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into the shape of your baking sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt. Bake focaccia in oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, cook about 10 minutes. If you like it crunchier and darker in the outside, cook 20 minutes.