In a large mixing bowl, whisk together 4 cups of bread flour, 2 teaspoons of instant dry yeast, 1 teaspoon of granulated sugar, and 2 teaspoons of kosher salt.

Pour in 1 ¾ cups of lukewarm water and ¼ cup of olive oil into the dry mixture. Mix until a shaggy dough forms.

Cover the bowl and let it rise for about 1 to 1.5 hours until nearly doubled in size.

Optionally, perform stretch and folds for extra strength and texture.

Heat ½ cup olive oil with 3-4 minced garlic cloves for 2-3 minutes until fragrant. Let cool.

Mix the infused oil with ½ cup grated Parmesan, 1 tablespoon fresh rosemary, and red pepper flakes.

Grease a 9x13 inch baking sheet with olive oil.

Transfer the risen dough to the baking sheet and stretch it out towards the edges.

Create dimples all over the surface of the dough with your fingertips.

Cover the pan and let it rest in a warm place for 30-45 minutes.

Preheat your oven to 425°F (220°C).

Drizzle the topping mixture over the dimpled focaccia and sprinkle sea salt flakes.

Bake for 20-25 minutes until golden brown.

Let the focaccia cool on a wire rack for about 10 minutes before slicing.