In a large mixing bowl, combine warm water, instant yeast, and kosher salt. Stir until dissolved, then gradually add all-purpose flour, mixing until a shaggy dough forms.

Transfer the dough to a floured surface and knead for about 5 minutes until soft and elastic. Place in a greased bowl, cover, and let rest in a warm area for 1 to 1.5 hours until doubled in size.

In a small saucepan, heat olive oil over low heat, add minced garlic, and cook for 2 to 3 minutes. Remove from heat and let cool.

Drizzle olive oil into a baking dish, spread the dough evenly in it, cover, and let it rest for 20 minutes.

Dimple the surface of the dough, pour garlic oil over it, and sprinkle with grated parmesan cheese. Let rest for another 20 minutes while preheating the oven to 425°F (220°C).

Bake for 20 to 25 minutes until golden brown and bubbly. Let cool for 5 minutes before transferring to a wire rack.