This focaccia-ish bread turned out good but not great...I would prefer a focaccia with a crispier-oilier-goldener crust (this gives me an excuse to make this again to improve the recipe). This was a little more on the fluffy side...but still did the job. I mean, warm home-made bread to dip in bruschetta, this will always be tasty no matter what. 

1 package active dry yeast (I used Hodgson Mill package especially for whole grain)
3 C whole wheat flour (plus more)
1/4 C EVOO (plus more)
1/2 tsp salt, plus more for topping
1/4 C finely chopped fresh basil
1/4 tsp dried oregano
1/2 tsp dried rosemary (crushed in your hand), plus more for topping
2 grinds fresh black pepper

1. In a large bowl add yeast and warm water (not too exceed 100 F). Stir and sit aside for 5 minutes.
2. Add EVOO, salt, basil, oregano,  rosemary and black pepper. Stir.
3. Slowly add flour 1/2 C at a time. Incorporate gently with a fork (do not overmix!). The dough should not be sticky, and once incorporated, knead about 100 times and add a sprinkle of more flour if needed (dough should not be dry/crumbly either!). 
4. Oil large bowl and put dough round in bowl. Cover with paper towel and allow to rise for a full hour (patience, grasshopper).
===Now preheat oven to 350 F===
5. On a clean, floured surface roll out dough to fit an 8x8 pan (will be about 3/4 inch thick).
6. Add dough to 8x8 greased pan. Pierce with fork in even rows. Rub with 1 Tbsp EVOO. Sprinkle with more crushed rosemary and coarse sea salt.
7. Bake for ~35 minutes, or until crust is browned (I could have left mine in a little longer, so don't make the same mistake!).