In an electric mixer at low speed, combine 2 cups flour, sugar, salt, and yeast. In a small saucepan, heat water and 2 tablespoons olive oil to 125 to 130 degrees F. Add liquid to dry ingredients and beat until well mixed. Gradually add remaining flour until soft dough forms. Turn out onto floured board and knead until dough is smooth and elastic -- about 5 to 7 minutes. Cover and let rest 10 minutes.

Spread dough into an oiled jelly roll pan and, with thumb, make indentations over entire surface of dough. Drizzle remaining olive oil over dough and sprinkle with sage, oregano and coarse salt. Bake 25 to 30 minutes at 425 degrees F., or until focaccia is golden brown. Remove from pan and cool on wire rack. Focaccia is a perfect accompaniment for hot minestrone.