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

Grease a 9x13-inch baking dish with olive oil. After the dough has risen, transfer it into the pan, stretching to fill evenly. Cover again and let it rest for 30 minutes for a second rise.

Heat 1/4 cup of olive oil in a small saucepan. Add 3 minced garlic cloves and sauté until fragrant (2-3 minutes). Remove from heat and let cool slightly.

Preheat the oven to 425°F (220°C). Create dimples in the dough, drizzle with garlic oil, sprinkle with grated Parmesan, chopped herbs, and flaky sea salt.

Bake in the preheated oven for 20-25 minutes until golden brown and crispy. Edges should pull away from the sides.

Let the focaccia cool for about 10 minutes, then slice into squares or strips. Serve warm with marinara sauce or herb-infused olive oil.