In a mixing bowl, combine 1 cup of warm water with a teaspoon of sugar. Gently sprinkle 2 teaspoons of active dry yeast on top and let it sit for 5–10 minutes until it becomes foamy.

Add 3 cups of all-purpose flour and 2 teaspoons of kosher salt to the activated yeast mixture. Pour in 1/4 cup of olive oil, then mix until a sticky dough forms.

Cover the mixing bowl with a kitchen towel or plastic wrap, letting it rise for 1 to 1½ hours or until it has doubled in size.

Prepare your toppings: mince 4 cloves of garlic, grate 1 cup of Parmesan cheese, and chop any fresh herbs you’re using.

Grease a baking pan with 2 tablespoons of olive oil. Pour the risen dough into the pan and gently stretch it to fit.

Sprinkle the minced garlic evenly over the dough, then add the grated Parmesan cheese and fresh herbs. Finish with flaky sea salt.

Cover the topped dough lightly with plastic wrap or a towel, allowing it to rise for another 20–30 minutes while preheating the oven to 425°F (220°C).

Bake for 20–25 minutes, or until the focaccia is golden brown and the edges are crispy.

Let it cool in the pan for at least 10 minutes before slicing and serving.