In a large mixing bowl, combine 1 cup warm water and 1 packet active dry yeast and let sit for 5 minutes until frothy.

Add 2 cups all-purpose flour, 1 teaspoon salt, and 2 tablespoons olive oil to the yeast mixture and stir until a shaggy dough forms.

Turn the dough onto a floured surface and knead for 5 minutes until smooth.

Place the dough in a greased bowl, cover with a kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.

Preheat the oven to 425°F (220°C) and grease a 9x13 inch baking pan with olive oil.

Punch down the dough to release air, transfer it to the prepared pan, and stretch to fit evenly.

Cover the pan with a towel and let the dough rise for an additional 20 to 30 minutes.

Dimple the surface of the dough with your fingers, drizzle with olive oil, sprinkle with coarse sea salt and fresh herbs, and bake for 20 to 25 minutes until golden brown.

Let the focaccia cool slightly before slicing to maintain its texture.