1. Mix Dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the olive oil and warm water, and stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until the dough is smooth and elastic.

2. First Rise: Lightly oil a clean bowl. Place the dough inside, turning it to coat. Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm spot for 1-2 hours, or until it has doubled in size.

3. Shape & Second Rise: Generously oil a 9×13-inch baking pan. Punch down the risen dough to release any air bubbles, then transfer it to the prepared pan. Use your fingers to gently stretch and press the dough to fill the pan. Cover the dough and let it rise for another 30-45 minutes, until it’s puffy and almost doubled in size.

4. Prepare Topping: In a small bowl, combine the olive oil, minced garlic, salt, Parmesan cheese, and rosemary or thyme (if using). Stir the mixture until well combined.

5. Dimple & Top: Preheat your oven to 425°F. Using your oiled fingers, press deep dimples all over the surface of the dough. Spoon the garlic-Parmesan topping mixture evenly over the dough, letting it pool in the dimples. Sprinkle the top with flaky sea salt.

6. Bake: Bake the Garlic Parmesan Focaccia Bread for 20-25 minutes, or until it’s golden brown and crisp on top.

7. Finish & Serve: Brush the baked focaccia with a little extra olive oil, and garnish with fresh parsley or herbs, if desired. Allow the bread to cool for 10 minutes before slicing and serving.