In a large mixing bowl, dissolve the active dry yeast in the warm water and stir in the salt. Add 1 cup of the flour and mix until thoroughly combined. Gradually add the remaining flour, a bit at a time, until the dough just forms a ball and pulls away from the side of the bowl. You may not need all of the flour; stop adding once the dough is shaggy but cohesive.

Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8–10 minutes. Place the kneaded dough in a bowl greased with olive oil, turning the dough to coat all sides. Cover the bowl and let the dough rise in a warm place, around 80°F, until doubled in size, about 40 minutes. I like to let the dough rise in my (turned off) oven with the light on—it creates the perfect draft-free environment.

Generously grease a 10x15-inch jelly-roll pan with 2 tablespoons olive oil. Punch down the risen dough and roll it out to about 1/2 inch thickness. Carefully transfer the rolled dough to the prepared pan and gently pat it out to reach the edges. Using your fingers, press the shredded cheddar cheese and pickled jalapeño slices into the dough, distributing them evenly. Brush the surface with the remaining olive oil and sprinkle the dried Italian herb blend over the top. Let the dough rise again, uncovered, for about 15 minutes.

Preheat your oven to 400°F. Bake the focaccia on the lower third rack of the oven for 20 to 25 minutes, or until the edges of the crust are well browned. Remove from the oven, let it cool for a few minutes, then cut into 4-inch squares. Serve hot—I find that a little extra drizzle of olive oil right before serving makes it even more delicious.