In a large bowl, combine warm water, sugar, and instant yeast. Let it sit for about 5 minutes until foamy. Add all-purpose flour and salt, stirring until a sticky dough forms. Knead the dough for 5-6 minutes using a stand mixer or 8-10 minutes by hand until smooth and elastic.

Coat the kneaded dough with olive oil, cover the bowl with a kitchen towel, and place it in a warm area for about 1 to 1.5 hours, until doubled in size.

In a small saucepan, add olive oil and minced garlic. Heat gently for about 1 minute until fragrant but not browned. Let it cool.

Grease a 9x13-inch baking pan with olive oil. Turn out the dough, press it into the pan, and let it rise for an additional 30-45 minutes until puffy.

Preheat your oven to 425°F (220°C). Use fingertips to create dimples on the dough surface. Brush with garlic oil, sprinkle Parmesan, herbs, and flaky salt. Bake for 20-25 minutes until golden brown.

Remove focaccia from the oven and let it cool in the pan for 5-10 minutes. Then transfer to a wire rack to cool completely before slicing.