In a small bowl, combine warm water with active dry yeast and sugar. Stir gently and let it sit for 5-10 minutes, or until frothy.

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center, add the yeast mixture and olive oil, and stir until a sticky dough forms.

Cover the bowl and let the dough rise in a warm place for about 1 hour or until doubled in size.

Lightly oil a baking sheet, transfer the dough, and stretch it into a rectangular shape about 1 inch thick. Create dimples on the surface.

Drizzle olive oil over the dough, sprinkle with sea salt, and add herbs if desired.

Cover the dough again and let it rest for 20 minutes while preheating the oven to 450°F (230°C).

Bake for 15-20 minutes, or until golden-brown and crispy. Let it cool slightly before cutting.

Serve fresh, cut into squares or tear by hand, paired with dips or as a side.