1. Infuse the saffron in the boiling water.
2. Let it sit until cooled to lukewarm (same temp. as recommended by your rapid rise yeast packet)
3. Place the flour, salt, yeast and olive oil together in a bowl.
4. If you have a food processor use that.
5. Turn on the processor and gradually add the saffron and its liquid until the dough forms into a ball.
6. Otherwise if you don`t have one like me, just pour the liquid slowly in the middle of the dough (after making a hole in the center).
7. Mix them well with your hand into a pliable dough.
8. Transfer to a floured board and knead it for few more minutes - approx 10-15 min.
9. Place it in a lightly greased bowl, cover and let it rise for 30-40 minutes (depending on the climate you enjoy), until doubled in size.
10. Punch down the risen dough on a floured surface and roll it out into an oval shape 1/2 inch thick.
11. Place on a lightly greased baking sheet and let rise for 20-30 minutes.
12. Preheat oven to 400F.
13. Use your fingers to press small indentations in the dough and coat it very lightly with olive oil.
14. Cover with topping ingredients and bake for 15-20 minutes or until the focaccia sounds hollow when tapped on the bottom.
15. Cool and serve.

Courtesy: http://chefinyou.com/