In a large mixing bowl, combine 3 cups of all-purpose flour, 1.5 teaspoons of kosher salt, and 2 teaspoons of instant yeast. Stir together, then gradually add 1.5 cups of warm water and 2 tablespoons of olive oil. Mix with a wooden spoon until a sticky dough forms, then cover the bowl with a clean cloth and let it rise at room temperature for about 1 to 2 hours until it has doubled in size.

While the dough rises, grease a 9x13-inch baking dish with olive oil, ensuring a generous coating. Once the dough has risen, gently stretch it into the prepared pan, pushing it to cover the edges evenly. Cover the pan again and allow the dough to rest for another 30 minutes.

In a small saucepan, heat 1/4 cup of olive oil over low heat. Add 4 cloves of minced garlic and gently cook for 2-3 minutes until fragrant, then remove from heat and set aside.

After the second rise, use your fingers to create deep dimples all over the surface of the dough in the pan. Drizzle the warm garlic oil evenly over the dough, then sprinkle generously with 1 cup of grated Parmesan cheese and add optional fresh herbs and flaky sea salt.

Preheat your oven to 425°F (220°C). Once preheated, place the prepared focaccia in the oven and bake for 20-25 minutes until golden brown and crispy on top.

Once baked, remove the focaccia from the oven and let it cool in the pan for about 10 minutes before cutting into squares or strips. Serve warm.