In a large mixing bowl, combine 4 cups of all-purpose flour, 2 teaspoons of kosher salt, and 2 teaspoons of instant yeast. Gradually stir in 1 and 3/4 cups of warm water and 1/4 cup of olive oil until a sticky dough forms. Cover the bowl and let it rise in a warm spot for 1 to 2 hours until doubled in size.

While the dough is rising, grease a 9x13-inch baking dish generously with olive oil. Once doubled in size, transfer the dough into the pan, gently stretching it out. Allow it to rest for an additional 30 minutes.

In a saucepan, heat 1/4 cup of olive oil over low heat. Add 4 minced garlic cloves and cook until fragrant, about 2 to 3 minutes. Remove from heat and let it cool slightly.

After the second resting phase, create deep dimples in the surface of the dough. Drizzle the warm garlic oil evenly over the top, sprinkle with 1 cup of grated Parmesan cheese, add optional herbs, and finish with flaky sea salt.

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

Allow the focaccia to cool in the pan for 10 minutes before transferring it to a cutting board. Cut into squares or strips and serve warm.