Activate the Yeast: In a small bowl, combine warm water and active dry yeast. Let sit for 5 minutes until frothy.
Mix the Dough: In a large bowl, combine flour and salt. Add the yeast mixture and olive oil; stir until shaggy dough forms.
Knead the Dough: Transfer to a floured surface and knead for about 10 minutes until smooth and elastic.
Let It Rise: Place in an oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm spot for 1 hour until doubled in size.
Shape Your Focaccia: Punch down the dough, transfer to a greased baking sheet, and use your fingers to create dimples in the surface.
Bake It Up: Preheat oven to 425°F (220°C). Drizzle with olive oil, sprinkle fresh herbs and flaky salt on top, then bake for 20-25 minutes until golden brown.
