In a large mixing bowl, combine warm water, sugar, and instant yeast. Let it sit for about 5 minutes until frothy. Gradually add flour and salt, mixing until a sticky dough forms.

Knead with a dough hook for 5–6 minutes or by hand for 8–10 minutes until smooth and elastic.

Form dough into a ball, coat with olive oil, and let it rise in a warm area for 1 to 1.5 hours until doubled in size.

Heat olive oil in a saucepan and add minced garlic. Cook until fragrant, about 1 minute, then remove from heat and let cool slightly.

Punch down the risen dough and transfer it to a greased baking pan, pressing into corners. Let it rest for 10 minutes if it resists stretching.

Cover and let rise for another 30–45 minutes until puffed.

Preheat your oven to 425°F (220°C). Dimple the dough surface, brush with garlic oil, and sprinkle with Parmesan cheese, herbs, and flaky salt. Bake for 20–25 minutes until golden brown.

Let the focaccia cool in the pan for 5–10 minutes before transferring to a wire rack. Slice and serve warm, optionally with extra olive oil.