In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5 minutes until it’s frothy.

Add the flour and salt to the yeast mixture. Stir until combined. You will see a shaggy dough begin to form.

Transfer the dough to a clean, floured surface. Knead the dough for about 8-10 minutes until it is smooth and elastic.

Form the dough into a ball, place it in a greased bowl, and cover it with a damp cloth. Let it rise in a warm place for about 1 hour, or until doubled in size.

After the dough has risen, punch it down and place it on a well-oiled baking sheet. Use your fingers to spread and flatten the dough to about 1-inch thick while creating dimples across the surface.

Drizzle olive oil over the top and sprinkle coarse sea salt and any fresh herbs you desire. Cover it loosely with a cloth and allow it to rise for another 30 minutes.

Preheat your oven to 425°F (220°C). Once ready, bake the focaccia for 20-25 minutes until it’s golden brown.

Remove the focaccia from the oven and allow it to cool slightly before slicing. Enjoy it warm or at room temperature!