In a large mixing bowl, combine 1 ½ cups of warm water, 2 teaspoons of sugar, and 2 ¼ teaspoons of instant yeast. Allow the mixture to sit for about 5 minutes until it starts to foam.

Gradually add 4 cups of all-purpose flour and 2 teaspoons of salt to the bowl. Mix until a sticky dough forms, then knead for 5-6 minutes with a mixer or 8-10 minutes by hand until the dough is smooth and elastic.

Coat the dough with olive oil, ensuring every surface is covered. Place the dough in a lightly greased bowl, cover it, and let it rise in a warm environment for 1 to 1.5 hours until doubled in size.

Heat ¼ cup of extra virgin olive oil in a small saucepan over medium heat. Add 4 cloves of minced garlic and sauté for about 1 minute until fragrant.

Remove from heat and set aside to cool slightly.

Once the dough has risen, gently punch it down and transfer it to a greased 9x13-inch baking pan. Stretch the dough with your fingers and create dimples.

Cover the pan again and let it rise for another 30 to 45 minutes.

Preheat your oven to 425°F (220°C). After the second rise, create deep dimples in the dough, brush the surface with the garlic oil, and sprinkle with Parmesan, 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 to cool.