Proof the yeast: In a large bowl, mix warm water, sugar or honey, and yeast. Let it sit 5–10 minutes until foamy. If it doesn’t foam, start over with fresh yeast.

Make the dough: Stir in 2 cups of flour and 1 1/2 teaspoons kosher salt. Add 2 tablespoons olive oil. Mix, then add the remaining flour gradually until a sticky dough forms. It should be soft and slightly tacky, not dry.

First rise: Drizzle 1 tablespoon olive oil over the dough and turn it to coat. Cover the bowl and let rise in a warm spot for 45–60 minutes, until doubled.

Prepare the pan: Generously oil a 9x13-inch baking pan or a large sheet pan (about 2 tablespoons oil). The oil helps the crust crisp and prevents sticking.

Transfer and stretch: Tip the dough into the pan. With oiled hands, gently stretch and press it toward the edges. If it springs back, rest 5–10 minutes and stretch again.

Garlic oil: In a small bowl, mix 2 tablespoons olive oil with the minced garlic and chopped herbs (if using). Set aside to let flavors mingle.

Dimple the dough: After the dough relaxes in the pan for 15–20 minutes, use your fingertips to press deep dimples all over. This helps even baking and holds the oil.

Top it: Spoon or brush the garlic oil over the surface, making sure some gets into the dimples. Sprinkle evenly with Parmesan and the remaining 1/2 teaspoon kosher salt. Add flaky sea salt if you like.

Second rise: Let the topped dough rest 20–30 minutes while you preheat the oven to 425°F (220°C).

Bake: Bake 20–25 minutes until the top is golden and the edges are crisp. If using a sheet pan, start checking at 18 minutes.

Finish: Brush the hot focaccia with a little more olive oil for shine and flavor. Let it cool 10 minutes, then cut into squares or strips. Add extra Parmesan at the table if you want.