In a small bowl, combine 1 teaspoon of active dry yeast with 1 cup of warm water (about 110°F). Stir gently and let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of salt. Create a well in the center and pour in the activated yeast mixture along with 3 tablespoons of olive oil. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.

Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour.

Once risen, gently punch down the dough and transfer it to a parchment-lined baking sheet. Stretch it into a rectangle, about 1-inch thick, and use your fingertips to create dimples.

In a small bowl, combine 2-3 cloves of minced fresh garlic, 1 tablespoon of minced fresh herbs, and a pinch of coarse sea salt. Drizzle this over the dimpled dough.

Cover the shaped dough with a cloth and let it rise for another 20-30 minutes. Preheat your oven to 400°F.

Once preheated, place your pan in the oven and bake for 20-25 minutes or until golden brown.

After baking, remove the focaccia from the oven and let it cool on a wire rack for at least 10 minutes.