In a large mixing bowl stir flour, salt, sugar, yeast to combine. Stir in fresh herb mixture.

Add warm water into the flour mixture all at once. Quickly stir the mixture until there is no dry flour and the mixture is completely moistened. Remember this is a "no-knead" dough.

Cover the bowl with plastic wrap or a cloth and allow to rise for 2 1/2-3 hours. The dough will look very wet and appear to bubble a bit.

Pour olive oil into a 9-inch round cake pan or skillet. Swirl the oil around to coat the entire bottom of the pan. Using a dough scraper, scrape out the risen focaccia dough into the oiled cake pan. With oiled fingers, create dimples on the top of the focaccia. If desired, arrange a few stems of herbs on top of the dough for decoration. Cover with a piece of aluminum foil. Tenting slightly in the middle of the foil to allow for focaccia to rise and let rise for another 30 minutes.

Meanwhile preheat oven to 425℉.

After the rise time, place covered focaccia into preheated oven and bake 20 minutes covered. After 20 minutes remove the foil and continue baking an additional 10-15 minutes or until golden. Remove from oven and transfer focaccia to a cutting board or cooling rack.

NOTE: If you have made no-knead dough before, you may have noticed that the bottom of the bread can be quite hard. I like to put the focaccia on a cutting board to softened the bottom up a bit. After 10 minutes the crust will still remain crunchy yet easier to cut.