Bloom the yeast: In a large bowl, mix warm water with sugar and yeast. Let it sit 5–10 minutes until foamy. If nothing happens, your yeast might be inactive—start over with fresh yeast.

Make the dough: Stir in flour and kosher salt. Add 2 tablespoons olive oil. Mix with a spoon until shaggy, then switch to a dough scraper or your hands. The dough should be sticky and soft.

Knead briefly: Knead on a lightly oiled surface for 2–3 minutes until smooth-ish and elastic. Don’t overwork. Transfer to an oiled bowl, turning once to coat.

First rise: Cover and let it rise in a warm spot for 60–90 minutes, until doubled and bubbly.

Prepare the pan: Pour 3 tablespoons olive oil into a 9x13-inch pan or a half-sheet pan (use more oil for more crisp edges). Swirl to coat.

Shape: Gently tip the risen dough into the oiled pan. With oiled fingers, press and stretch it to the corners. If it resists, rest 10 minutes and try again.

Second rise: Cover loosely and let it puff for 30–45 minutes until slightly domed.

Make garlic oil: In a small skillet, combine 1/4 cup olive oil, 2–3 tablespoons butter, and 4–6 minced garlic cloves. Warm over low heat 3–4 minutes until fragrant (don’t brown). Stir in a pinch of red pepper flakes and chopped parsley. Set aside.

Dimple and top: Heat oven to 425°F (220°C). With oiled fingers, press deep dimples all over the dough. Spoon half the warm garlic oil across the top. Sprinkle with flaky sea salt and a little Parmesan if using.

Bake: Bake 20–25 minutes until golden with crisp edges. Rotate the pan once for even color.

Finish: Brush on the remaining garlic oil while hot. Let rest 5–10 minutes. Slice into squares or strips and serve warm.