1. Make the Dough:
In a large bowl, combine the flour, salt, and instant yeast. Stir in the olive oil and warm water. Mix until a sticky dough forms. No need to knead—just cover with plastic wrap and let it rise at room temperature for 1 to 2 hours, or until doubled in size.

2. Prepare the Pan:
Generously grease a 9×13-inch baking dish or sheet pan with olive oil. Transfer the dough to the pan and gently stretch it to the edges. Let it rest for another 30 minutes while you prepare the topping.

3. Make the Garlic Oil:
In a small saucepan, heat olive oil over low heat. Add the minced garlic and a pinch of salt. Cook just until fragrant—do not brown the garlic. Remove from heat and set aside.

4. Dimple the Dough:
Use your fingers to press deep dimples into the dough all over. Drizzle the garlic oil evenly over the surface. Sprinkle the Parmesan cheese, fresh herbs, and a pinch of flaky sea salt on top.

5. Bake the Focaccia:
Bake in a preheated 425°F (220°C) oven for 20 to 25 minutes, or until the top is golden brown and crispy. Let cool for 10 minutes before slicing.

6. Serve and Enjoy:
Cut into squares or strips and serve warm. You’ll be amazed at how quickly it disappears.