Pour 3/4 cup warm water into a mixing bowl. Stir in 1 teaspoon sugar and sprinkle the packet of active dry yeast on top, then let sit for 5-10 minutes until frothy.

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

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

Place the dough in a greased bowl, cover tightly with plastic wrap or a damp towel, and let it rise for about 1 hour in a warm spot until roughly doubled.

While dough rises, set the oven to 425°F (220°C) and grease your baking sheet or line it with parchment.

Punch down the risen dough and transfer it to the greased sheet. Gently press and stretch it to a roughly 9x12-inch rectangle or oval.

Use your fingertips to make deep dimples across the surface. Generously drizzle additional olive oil, letting it pool in the dimples.

Sprinkle coarse sea salt over the top and scatter fresh or dried herbs like rosemary or thyme if using.

Bake for 20-25 minutes until the focaccia is deep golden on the edges and the top looks evenly browned.

Allow the focaccia to cool slightly for 5-10 minutes, then slice and serve warm.