In a large mixing bowl, combine all-purpose flour, salt, and active dry yeast, stirring gently to blend the dry ingredients. Pour in warm water and olive oil, mixing until the dough forms a sticky ball.

Cover the bowl with plastic wrap and let it rise for 1-2 hours or until it has nearly doubled in size.

Grease a 9×13-inch baking dish with olive oil and transfer the risen dough into the prepared dish, gently stretching it into the corners.

Warm olive oil in a saucepan, add minced garlic and sauté for about 2-3 minutes until fragrant but not browned.

Press dimples into the dough, drizzle with warm garlic oil, sprinkle with grated Parmesan, fresh herbs, and flaky sea salt.

Preheat your oven to 425°F. Bake the focaccia for 20-25 minutes until golden brown.

Let it cool in the pan for about 10 minutes, slice, and serve warm.