In a large mixing bowl, whisk together 3 cups of all-purpose flour, 0.25 oz of Fleischmann's RapidRise Yeast, 1 tbsp of granulated sugar, and 1 tsp of kosher salt until well combined.
Slowly pour in 1 cup of warm water and 2 tbsp of extra virgin olive oil. Using a wooden spoon or spatula, mix until a sticky dough forms. Don’t worry about the consistency; it should be wet and shaggy.
Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 to 2 hours, or until it doubles in size.
While the dough is rising, preheat your oven to 425°F (220°C). Grease a baking sheet with the remaining 2 tbsp of extra virgin olive oil.
Once the dough has risen, turn it out onto the prepared baking sheet. Gently stretch and press the dough to fit the size of the pan.
Create dimples all over the surface of the dough. Drizzle a little more olive oil on top and sprinkle with 1 tsp of Italian seasoning. Then, evenly distribute the cheeses over the dough.
Cover the dough again and let it rise for an additional 20-30 minutes while the oven finishes preheating.
After the second rise, bake your focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbling.
Allow the focaccia to cool slightly in the pan before transferring it to a wire rack. Slice into squares and serve warm.
