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In a large bowl, combine lukewarm water, olive oil, yeast, and sugar. Stir well.
Add in the flour and salt. Mix until you get a sticky dough (no kneading needed).
Cover the bowl and let the dough rest for 20 minutes.
After 20 minutes, wet your hands lightly and do one set of stretch and folds (pull one side of the dough up and fold it over, repeat on all 4 sides).
Repeat this process every 20 minutes for a total of 3 times.
After the last stretch and fold, cover the dough and let it rise at room temperature for 1.5–2 hours, until doubled in size and bubbly.
Generously oil a 9x13 inch baking tray with olive oil.
Transfer the dough into the tray and give it a coil fold directly inside the tray (instead of stretching it out flat).
Cover and let it rise again for 45 minutes–1 hour.
Preheat the oven to 220°C (430°F). Place the rack on the lowest level of the oven.
Drizzle olive oil over the top of the dough. With oiled fingers, dimple the surface.
Press halved cherry tomatoes into the dough and sprinkle with mixed herbs (oregano, parsley, Italian herbs) and flaky salt.
Bake on the lowest rack until golden brown, about 25–30 minutes (time may vary depending on your oven).
Remove from the oven and brush lightly with more olive oil if desired.
Let the focaccia cool slightly before slicing. Serve warm and enjoy!