STEP 1 - Pour the water into a large mixing bowl and stir in the sugar. Sprinkle the yeast over the water and set it aside for 5 minutes to dissolve.
STEP 2 - Add the salt, 3 cups of the flour and 2 tablespoons of the olive oil to the yeast mixture and beat the ingredients with a wooden spoon for 100 strokes (I use my bread mixer). Set the dough mixture aside for 10 minutes.
STEP 3 - Add the remaining flour about 1/4 cup at a time, beating well after each addition. When the dough is too stiff to be stirred, turn it out onto a well-floured surface. Using floured hands, knead the dough for 8 to 10 minutes, using more flour as necessary to keep the dough from sticking.
Step 4 - Pour 1 Tablespoon of the olive oil into the bottom of a large mixing bowl, roll the dough around in the oil to coat it, and cover the bowl with plastic wrap. Set the dough aside in a warm spot until it doubles in size, about 1 hour.
STEP 5 - When the dough has doubled in size, punch it down and turn it out onto a floured surface. Knead it for 1 minute, then cut the dough in half and knead each half into a rectangle. Flatten each one and set them aside on a floured surface to rest for 10 minutes.
STEP 6 - While the dough is resting, lightly oil two 9-inch round or square pans, then sprinkle on a light coating of cornmeal.
STEP 7 - Transfer the dough to the pans. Press and stretch it into the pans. Brush the tops of the loaves with 2 tablespoons of the olive oil. Set the dough aside to rise for 15 minutes. Heat the oven to 400 degrees.
STEP 8 - In a measuring cup, combine the 1/3 cup of olive oil with the garlic, and italian seasoning, and stir.
STEP 9 - Dimple the loaves with your fingertips, then spoon the oil-and-herb mixture over them, dividing it evenly.
STEP 10 - Bake the focaccia on the center oven rack until the tops are golden brown, 22 to 25 minutes. Transfer the loaves to a wire rack.