In a small bowl, combine the warm water with the active dry yeast. Allow it to sit for about 5-10 minutes until it becomes foamy.

In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil. Mix until a sticky dough forms.

Turn the dough onto a floured surface and knead gently for about 5 minutes, until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour or until it has doubled in size.

Grease a baking sheet or a rectangular pan with olive oil.

Once the dough has risen, punch it down and turn it out onto the prepared pan. Gently stretch and shape the dough to fit the pan.

Cover the dough again and let it rise for an additional 30 minutes.

Preheat the oven to 400°F (200°C).

Once the dough has risen again, gently dimple the surface with your fingers, drizzle with olive oil, and sprinkle fresh herbs and coarse sea salt on top.

Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy on the edges.

Let the focaccia cool slightly before slicing and serving.