In a large mixing bowl, combine 1 cup of the flour, the basil, thyme, salt, oregano and yeast. Add warm and oil. Beat with an electric mixer, on low speed for 30 seconds scraping sides of bowl. Beat for 3 minutes on high speed. Stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double in size (about 45 mintues).
Punch dough down. Cover and let rest 10 mintues. Lightly grease a 13x9x2-inch baking pan. Turn dough into prepared baking pan. With greased fingers, pat dough onto bottom of pan. Flour your hands. With two fingers, make 1/2-inch-deep indentations every 2 inches in the surface. Cover and let rise in a warm place till nearly double in size (20 to 30 minutes).
Bake in a 400° oven for 18 to 20 minutes or till light golden and bread sounds hollow when tapped. Remove from baking pan; cool on a wire rack. Cut the focaccia into 16 pieces. Set aside.
Wash rosemary sprigs; drain well on paper towels. Starting at the base end, remove leaves off of each sprig by pulling downward; leave about 1 1/2 inches of top leaves. Cut each sprig into a 3-inch piece, resulting in a "frill pick" look; discard stems. (The pulled-off leaves can be reserved and used for a roast or sauce.)
To assemble sandwiches, split each focaccia rectangle in half horizontally. Spread about 1 tablespoon of cranberry sauce on the cut side of bottom pieces of focaccia; top each with a watercress or spinach leaf. Tightly arrange about 1/2 to 3/4 ounce of turkey on each; top with the top piece of focaccia, cut side down. Use a rosemary or decorative pick to skewer the center of each sandwich. Trim any "overhang" as needed.