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 1/4 cup of olive oil and 1 3/4 cups of warm water until a sticky dough forms. Cover with a damp cloth and let rise for 1 to 2 hours, or until doubled in size.

Grease a 9x13-inch baking dish with olive oil, and stretch the risen dough to fill the dish. Cover again and allow to rest for an additional 30 minutes.

In a small saucepan, heat 1/4 cup of olive oil. Add 4 cloves of minced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to let it brown.

Create deep dimples across the surface of the dough. Drizzle the prepared garlic oil evenly over the top, sprinkle with 1 cup of grated Parmesan cheese, 2 tablespoons of fresh rosemary (or thyme), and a pinch of flaky sea salt.

Preheat your oven to 425°F (220°C). Place the focaccia in the oven and bake for 20 to 25 minutes until golden brown and crispy.

Allow the focaccia to cool in the pan for about 10 minutes. Cut into squares or strips and serve warm.