Place the flour, dried yeast, Italian herbs, ½ tsp salt, sugar and 2 tablespoons of the olive oil into a bowl. Pour in most of the water and mix till you have soft dough. Add the remaining water if needed to bind the focaccia dough. Place onto a floured work surface and continue to work the dough for 4 minutes, kneading till soft and smooth. Form into a ball, grease a large bowl with some of the remaining olive oil and place in the dough. Brush the top with some more oil, cover with cling film, and leave to rise for 45 minutes, or double in size. Turn the dough out onto a floured surface again and knock out the air, flattening the dough. Roll out the focaccia, 1 inch bigger than your baking tray all around. Grease the tray lightly with olive oil and lift in the dough, pushing into the sides of the tray. Leave to rise again for 20 minutes. When ready to bake, push your finger into the risen dough making small wells. Push the cherry tomatoes and the mozzarella balls into the focaccia and pour over all the remaining olive oil. Finally sprinkle over the coarse salt and a little extra dried Italian herbs. Bake for about 25 minutes at 200`c, or until the focaccia is golden brown and cooked through.