Activate the yeast by combining 1 packet of active dry yeast with 1 cup of warm water, letting it rest for about 5 minutes until foamy.

Mix the dough by whisking together 3 cups of all-purpose flour and 1 teaspoon of salt in a large bowl, then slowly pour in the yeast mixture and 2 tablespoons of olive oil, stirring to form a sticky dough.

Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.

Let the dough rise in a greased bowl covered with a damp cloth for 1-1.5 hours, or until doubled in size.

Prepare a baking pan by greasing it with olive oil and preheat the oven to 425°F (220°C) during the last 10 minutes of rising.

Shape the dough by punching it down gently and moving it to the prepared baking pan, spreading it out to fit the pan.

Add toppings by sprinkling the chopped garlic and fresh herbs over the dough, drizzling with olive oil and sprinkling with coarse sea salt.

Bake in the preheated oven for 20-25 minutes, or until golden brown and hollow-sounding when tapped.

Cool the focaccia in the pan for 5 minutes before transferring to a wire rack to cool slightly before slicing.