Bring the water to a boil, turn off, and add herbs. Let steep for at least 20 minutes. Check the temperature of the tea and adjust as needed to approximately 110°, and pour into bread bowl.

Sprinkle on the yeast, then stir to dissolve it. Add the fine salt, half of the olive oil, and one cup of flour, and whisk vigorously. Switch to a bread whisk, and add remaining flour one handful at a time, whisking well after each addition. You should start to see the gluten forming web-like strands as you whisk. Continue adding flour until the dough almost holds its shape; the dough will be very soft and sticky. Leaving the dough in the bowl, knead with whisk or by hand with aid of a flexible scraper, for about five minutes. Cover the bowl with plastic wrap, and let the dough rise at room temperature until it more than doubles in size, about one hour.

Line a 10" x 15" baking pan with parchment, then spread a half tablespoon of the oil over the parchment. Use a rubber spatula to deflate the dough and scrape it out onto the pan. Coat your hands with a bit of oil and press and pull the dough to spread it evenly out to the edges. Gently poke the top, then sprinkle on the coarse salt and remaining olive oil.

Let the bread rise until it looks puffy around the edge, about 30 minutes. In the meantime, preheat oven to 400°F. Bake the focaccia for 30 to 35 minutes, or until crust is browned. Slide it off the parchment paper onto a rack or board to cool.