KAF No-Fuss Focaccia

I really like making bread.  It's fun to get your hands dirty, but I understand that yeast is a scary thing for people who don't have experience with it.  Somehow, I started using it when I was young and too immature to understand the fear that comes along with wasting time, money and energy.  I had time and energy in abundance.  My first real forte into baking was in the 7th grade.  I must have cooked before then because I choose to see which flour rose the highest using a cinnamon roll recipe.  I made a lot of cinnamon rolls that year and when I turned in my report, there were questions asked of me that I had no idea what she meant.  Questions about the weather and the heat of the oven.  Things that I didn't know could make a difference in the baking of bread.  Lots has happened since that first memorable baking. 
Today, I invited a friend over to make bread.  I was kind of concerned about the strength of the yeast, because we bought a huge stash of it last year sometime.  I mixed it with warm water and sugar to see if it would proof and it did something but it should have done a lot more.  I decided to forge ahead and consider the yeast, the rainy weather and cool house be damned. 
I went over to King Arthur Flour's website and pulled up recipes for No-Knead bread.  And settled on Blitz Bread: No-Fuss Focaccia because it could be started and eaten in about two hours.  We dumped all the things in the mixer, mixed them up and plopped it in a 9x13 pan.  I put some pizza seasoning from KAF as well as some Kosher salt and some Herb de Provence making basically three different kinds of focaccia.  When I pulled it out of the oven, I knew it was time for new yeast, not nearly enough rising.  It was still extremely tasty though.  My favorite was probably the kosher salt.  I had a huge craving for some artichoke hearts and chevre.  I will definitely be making this bread again.  Simple enough for the novice, tasty enough for the experienced.