Combine warm water and yeast in a bowl. Wait about five minutes until it becomes frothy.

In a large mixing bowl, whisk together flour and salt. Make a well in the center and pour in your yeast mixture along with olive oil. Stir until combined, then knead on a floured surface until smooth—about 8-10 minutes.

Place your kneaded dough in an oiled bowl and cover it with a damp cloth. Let it rise in a warm spot until doubled in size—approximately 1-2 hours.

Once risen, gently punch down the dough to release air bubbles. Transfer it to an oiled baking sheet and stretch it into an even rectangle or circle.

Create deep dimples all over the surface of the dough. Drizzle generously with olive oil, sprinkle fresh herbs, and top with sea salt flakes.

Preheat your oven to 425°F (220°C). Bake your Focaccia for about 20-25 minutes until golden brown and sounds hollow when tapped on the bottom.