In a mixing bowl, take flour, add yeast, salt and sugar to it. Make a well in center and add water slowly and gradually.
Mix the flour and keep it for 10 minutes.
Now add infused olive oil and herbs and start kneading the dough. Knead until you get smooth dough, take about 10-15 minutes when doing with hand.
If using stand mixer, knead it for 10 minutes on medium speed, then take out the dough on work surface and ead with hands for another 5 minutes.
Take a bowl, oil it nicely and transfer the dough to it.Cover it with a damp towel or cling film and keep it at a warm place to proof.
Once the dough doubles up in size(1-2 hrs) approx. 1.5 hrs, transfer on the work surface and knead it lightly.
Preheat oven at 400°F or 200°C
Grease pan with oil,that you are using to bake focaccia, transfer the dough to it and lightly spread the dough onto the pan. Or, roughly shape it with hand for the rustic look. Cover again the pan or bread with cling film and let it sit for another 20-30 minutes. It will again rise and double up.
Now lightly knock the dough down with knuckles or make indentations with fingers. Do not press too tightly on the dough as it with inflate it. Make dimples, add toppings.
Drizzle more (1-2 tbsp) infused EVOO before baking.
Bake at 400 ºF or 200 ºC for 15-20 minutes. See the bread rising beautifully. Take it out when it starts to just getting brown.