In a large mixing bowl, combine all-purpose flour, salt, and instant yeast, stirring until evenly mixed. Gradually add olive oil and warm water, mixing until a sticky dough forms—about 2-3 minutes. Cover the bowl with a clean cloth and let the dough rise in a warm spot for 1-2 hours, until it has doubled in size and feels puffy to the touch.

While the dough is rising, grease a 9x13-inch baking dish generously with olive oil. Once the dough has risen, gently transfer it into the prepared baking dish and stretch it to cover the edges while maintaining its height. Let the dough rest for another 30 minutes.

In a small saucepan, heat 1/4 cup of olive oil over low heat. Add the minced garlic and a pinch of salt, cooking until fragrant but not browned—about 2-3 minutes. Remove from heat and set aside.

After the dough has rested, use your fingers to create deep dimples all over its surface, about 1 inch apart. Drizzle the garlic oil evenly over the dimples. Next, sprinkle generously with grated Parmesan cheese, fresh herbs, and flaky sea salt.

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

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