Stand Mixer Focaccia
1 Tbsp active dry yeast
1 C warm water
1 tsp sugar
2 C all-purpose flour
1 tsp table salt
Add the flour, thyme, italian seasoning, garlic powder, and a half cup of the water to your stand mixer. Incorporate with the paddle until you have a shaggy dough. Allow it to sit for 20 minutes (this is called the step called autolysis); meanwhile stir the remaining water, yeast, and sugar into a small bowl. It will foam up in 5-10 minutes. Add this mix and the salt to the dough and process with a dough hook for 3-6 minutes, until the dough ball is smooth and elastic. It should feel kind of like an earlobe, and will slowly spring back to the touch when you make an indentation with your finger.
Transfer the dough to an oiled bowl, cover with a kitchen towel, and allow to rise until doubled in size. Then punch it down, and transfer to a 9 inch round cake pan that's filled with a couple millimeters high of olive oil. Allow for a second rise.
Preheat the oven to 420. Bake for 15-20 minutes.