In a small bowl, combine warm water and sugar. Sprinkle the yeast on top and allow it to sit for about 5-10 minutes until it’s frothy.

In a large mixing bowl, combine flour and salt. Stir gently to mix them evenly.

Create a well in the center of the flour mixture and pour in the activated yeast mixture and 1/4 cup of olive oil. Stir with a wooden spoon until dough starts to come together.

Transfer the dough to a lightly floured surface. Knead for about 10 minutes, or until the dough becomes smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm area for about 1 hour or until doubled in size.

Once risen, punch down the dough gently. Transfer it onto a parchment-lined baking tray and stretch the dough into a rectangular shape, about 1-inch thick.

Cover the dough again with a towel and let it rise for another 30 minutes.

Preheat your oven to 400°F (200°C) during the second rise.

After the second rise, use your fingers to create dimples all over the surface of the dough.

Drizzle additional olive oil on top, then sprinkle with coarse sea salt and fresh herbs.

Bake in the preheated oven for about 25-30 minutes, or until golden brown. Allow to cool slightly before slicing and serving.