To prepare the dough: Dissolve yeast in warm water and let proof 5 minutes. Put 1 cup flour in a bowl and slowly incorporate the yeast mixture. Beat well, cover with plastic wrap and set in a warm place for 1 hour. When dough has risen, stir in remaining 2 cups flour then slowly incorporate the warm milk. Beat well, then cover again and let rise in a warm place for 45 minutes.

Preheat oven to 400.

Cut a piece of parchment to fit rimmed baking sheet. Put the parchment on the counter top and pour the dough on the sheet in a long loaf.

You may need a little flour for this part. Use a rolling pin and roll one of the sides out very thin. Lay the parsley, sage, rosemary and thyme leaves on top of the dough and putt the flap over the herbs to cover. Slide the parchment with the focaccia onto the cookie sheet and bake until well browned for 35 minutes. Remove from pan; cool at least 10 minutes before cutting.