In a large mixing bowl, whisk together 4 cups of all-purpose flour, 1 teaspoon of salt, 1 tablespoon of sugar, and 2 teaspoons of instant yeast until well blended.

Pour in 1.5 cups of warm water, followed by 2 tablespoons of olive oil. Stir with a wooden spoon until a sticky, shaggy dough forms.

Transfer the dough onto a floured surface and knead for about 5-6 minutes until it becomes smooth and elastic.

Place the kneaded dough into a lightly oiled bowl, cover with a cloth, and let rise for 1 to 1.5 hours until doubled in size.

Drizzle olive oil into a 9x13-inch baking pan, then transfer the risen dough, stretching it to fill the pan.

Cover the pan with a cloth and allow the dough to rise for another 30-45 minutes.

Preheat your oven to 425°F (220°C) while the dough is on its second rise. Drizzle 2 tablespoons of olive oil over the top and create dimples.

Sprinkle the top with flaky salt and fresh herbs if desired.

Bake for 20-25 minutes until crisp and golden brown.

Allow to cool slightly in the pan, then transfer to a wire rack, slice, and serve warm.