Dissolve the yeast in lukewarm water and add olive oil. Then knead in the flour with the herb salt and leave to rise, covered, for approx. 1 hour.
After resting, place the dough on a baking tray lined with baking paper and spread out to a thickness of approx. 1 cm with moistened fingers. Make depressions with your fingertips and let it rise, covered, for another 30 minutes.Spread the vegetables on top, brush with a little olive oil and bake the focaccia for 30 minutes in a preheated oven until brown.