In a large mixing bowl, combine 4 cups of all-purpose flour, 2 teaspoons of kosher salt, and 2 teaspoons of instant yeast. Pour in 1.5 cups of warm water (around 110°F) and 2 tablespoons of extra virgin olive oil. Stir until a sticky dough forms. Cover with a kitchen towel and let rise for 1 to 2 hours until doubled in size.

Grease a 9x13-inch baking dish with olive oil, ensuring it is well-coated. Transfer the risen dough into the prepared pan, spreading it towards the edges. Allow it to rest for an additional 30 minutes covered with a towel.

In a small saucepan, heat 1/4 cup of olive oil over low heat. Add the minced garlic and cook for 2-3 minutes until fragrant, without browning the garlic. Set aside to infuse.

After the second rise, gently press your fingers into the dough to create dimples. Drizzle the warm garlic oil over the dough and sprinkle with 1 cup of grated Parmesan cheese, fresh herbs, and flaky sea salt.

Preheat your oven to 425°F (220°C). Bake for 20-25 minutes until golden brown and crispy on the outside.

Remove the focaccia from the oven, let cool for 10 minutes. Transfer to a cutting board and slice to serve warm.