Combine the water, yeast, sugar and 2 tablespoons of oil in a small bowl. Set aside for 5 minutes or until frothy. 

Place flour and half of the sea salt in a bowl. Make a well in the centre and pour in yeast mixture. Use a wooden spoon to stir until combined, then using your hands bring the dough together in the bowl. 

Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place dough in a lightly greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 45 minutes or until doubled in size. 

Preheat oven to 200°C. Lightly grease a 20 x 30cm pan.

Punch down centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size. Press into the prepared pan.

Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 20 minutes or until doubled in height. Use your finger to press dimples into the dough. Brush with remaining oil and sprinkle over Italian herbs and remaining salt. 

Bake for 25-30 minutes or until golden and focaccia sounds hollow when tapped on base. Serve warm or at room temperature.