In a large mixing bowl, combine the flour, salt, and dry yeast. Mix until evenly distributed.
Pour in the olive oil and warm water, then stir to form a shaggy dough. It should come together easily but remain slightly sticky.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Cover with a damp towel and let rest for 10 minutes to relax the gluten.
Divide the rested dough into 12 equal pieces. Roll each into a thin circle, about 8-10 cm in diameter, using a rolling pin on a floured surface.
Place the flattened dough onto a parchment-lined baking sheet. Brush lightly with olive oil and sprinkle with a pinch of sea salt.
Bake in a preheated oven at 220°C (430°F) for 8-10 minutes, until edges are golden brown and slightly crisp.
Remove the flatbreads from the oven and sprinkle each with shredded cheese and chopped herbs while still warm.
Return the baking sheet to the oven for another 2 minutes, just until the cheese melts and bubbles.
Take out the flatbreads and let them rest for 2 minutes. Use a sharp knife to cut each into bite-sized pieces.
Arrange the mini bites on a platter and serve warm or at room temperature for sharing.
