Pour the flour into a large bowl and create a well. Add the remaining dry ingredients and the oil. Pour in the lukewarm water, stir it gently and let it sit for 5 minutes. This will allow the yeast to develop. It will be ready when it is slightly bubbly on top.
Knead the dough until all ingredients are evenly combined, which may take a minute or two. Knead* vigorously for around 5 minutes until you have a smooth, and soft dough. Resist the urge to add flour. The stickier the dough the softer your foccacia once it is baked.
Lift the dough out of the bowl and oil it lightly. Place the dough back into the bowl and cover it with a cloth. Leave it in a warm place for 30 minutes or until doubled in size.
Once the dough has risen, punch it down and tip it into a lightly oiled baking form. Gently push it into the shape of the form and push dents into it. You can use your knuckles or a cooking spoon to create the indentations.
Preheat your oven to 220°C/425°F and leave the dough in a warm place for another 20 minutes.
Brush the dough with oil, scatter some fresh herbs and sea salt on top of it. Bake the focaccia for about 20 minutes until it is golden brown.
*You can knead the dough by hand or with a machine. If you do knead it by hand, grease your hands with olive oil.