Activate the yeast: In a small bowl, combine warm water and active dry yeast. Let it sit for about five minutes until it becomes frothy.

Mix the dough: In a large mixing bowl, combine the flour and kosher salt. Create a well in the center, pour in the activated yeast mixture along with the olive oil, and stir until everything is combined into a shaggy dough.

Knead the dough: Turn the shaggy dough out onto a lightly floured surface. Knead it for about eight minutes until it feels smooth and elastic.

Let it rise: Place the kneaded dough into an oiled bowl, cover it with a damp cloth, and set it in a warm spot. Let it rise for one hour or until it has doubled in size.

Shape your loaf: Gently punch down the dough to release any air pockets and transfer it to a greased baking sheet. Stretch it into your desired shape.

Prepare for the second rise: Using your fingers, create dimples all over the dough, drizzle with olive oil, sprinkle on your herbs and sea salt, then let it rise again for another 30 minutes.

Bake your focaccia: Preheat your oven to 425°F (220°C). Pop your focaccia into the oven and bake for 20-25 minutes until it’s golden brown.