If water is not yet warmed, heat it to 110°-115°F. This will take about 45 seconds in the microwave.
In a mixing bowl, whisk together water and yeast. Let stand a few minutes to dissolve the yeast.
Add all of the flour and fine sea salt, and mix well to create a shaggy dough.
Grab a mixing bowl large enough to contain the risen bread and pour in 4 tablespoons olive oil. Tilt the bowl to coat the sides.
Add the dough and turn to coat with the oil. Cover with plastic wrap and place in the refrigerator to rise overnight, or at least 8 hours. You can also let it rise in a warm, dry place for 4 hours, or until doubled.
After rising, pour 1 tablespoon olive oil into a 9x13-inch baking pan. Uncover the dough and gently fold over one side toward the middle. Repeat this motion on all four sides of the dough, gently deflating it.
Transfer the dough to the prepared pan and turn to coat with the oil. Cover with a clean kitchen towel and let rise in a warm place until doubled. Depending on your kitchen, this will take anywhere from 90 minutes to 4 hours.
When ready to bake, preheat oven to 450°F.
Uncover dough and, if needed, gently stretch to fill pan to the edges. Coat your fingers with a little oil and press into the dough all over, creating dimples over the entire surface. Drizzle with the remaining 1 tablespoon olive oil. Sprinkle on chopped garlic, herbs, and coarse salt.
Bake for 20-30 minutes, until golden brown and crisp.
Notes
In dry months/climates, use the full amount of water. Reduce water to 2 cups in humid conditions.
You can grease the baking pan with butter for crispier edges.