DOUGH:

1 pkg. active dry yeast
2 c. warm water (105-115 degrees), divided
5 - 5 1/2 c. bread or unbleached all-purpose flour, divided
1 1/2 tsp. salt
1 tsp. freshly ground pepper
3 tbsp. extra-virgin olive oil

TOPPINGS:

Extra-virgin olive oil
1 tsp. kosher or sea salt
2 tsp. chopped fresh thyme

DOUGH: Sprinkle yeast over 1 cup warm water in large mixer bowl; stir until dissolved. Let stand 5 minutes. Attach paddle or dough hook to mixer. At low speed, stir in 2 cups flour, salt and pepper; beat until smooth, 1 minute. (Or beat vigorously with a wooden spoon 2 minutes.) Pour in remaining 1 cup water and oil. Add flour 1/2 cup at a time to make a soft dough and begins to pull away from sides of bowl.

On lightly floured surface, knead dough until smooth and elastic, 8 to 10 minutes. Place in a large, lightly greased bowl, turning to grease top. Cover with kitchen towel and let rise in warm, draft-free place until doubled in bulk, 1 to 1 1/4 hours. Transfer dough to lightly floured surface and gently knead 1 minute.

Lightly oil 14" pizza pan or cookie sheet. Roll dough into 10" circle. Transfer to prepared pan, carefully stretching it to edge of pan. Press top of dough with fingertips, leaving 1/2" deep indentations. Cover and let rise 30 minutes.

Adjust 1 oven rack to lowest position. Place shallow baking pan on top rack of oven. (If using a baking stone, place in cold oven and preheat 30 minutes before baking.) Preheat oven to 425 degrees. Press indentations in dough and brush with 1 tablespoon olive oil. Sprinkle with kosher salt.

Carefully place 1 cup ice cubes in baking pan on top oven rack and immediately place dough on lowest oven rack. Bake 30 minutes or until golden and bottom sounds hollow when removed from pan and tapped. Remove focaccia from pan and transfer to wire rack. While still warm, brush top with another 1 tablespoon olive oil and sprinkle with thyme. Cool and cut into wedges. Makes 10 servings.