Combine all of the ingredients for the dipping sauce up to the freshly ground pepper in a small jar.  Pour the extra virgin olive oil over the top and stir to mix well.  For the best flavor, let it sit on the counter for at least 8 hours.  Use within a week. 

Preheat oven to 400°F. Position the rack to the middle of the oven. Trace the bottom of a quarter sheet pan (roughly 9" x 13") onto a piece of parchment paper and cut out.  Spoon 1 teaspoon of olive oil from the dipping sauce (just the oil) onto the baking sheet and spread the oil on the entire inside surface. Place the parchment paper in the bottom of the pan.

Place the ingredients for the focaccia into the bowl of a food processor in the order as listed.  Process the ingredients until they form a sticky dough.

Scrape the dough onto the baking sheet. With oiled fingers, pull pieces of dough to distribute evenly over the parchment paper (it will stick to your fingers).  Don't worry about having small bare spots.  Lightly oil a piece of waxed paper and lay it over the dough.  Press very gently to spread the dough and form the rectangular focaccia.  Dimple it with your fingertips by pressing them gently into the dough, leaving depressions.  Stir the dipping sauce and dribble a few spoonfuls over the top of the dough.

Place in the oven.  Put 5-6 ice cubes into the bottom of the oven - the released steam helps the bread rise.  Bake for 12-15 minutes or until the top is lightly browned.  Remove from the oven and let cool for 10 minutes before gently transferring from the pan to a cooling rack.  Cut into 12 equal pieces and serve while still warm with dipping sauce.