In a large mixing bowl, combine 4 cups of all-purpose flour, 2 teaspoons of salt, and 2 tablespoons of instant yeast. Gradually add 1/4 cup of olive oil and 1 and 1/2 cups of warm water until a sticky dough forms. Mix until well incorporated. Cover and let rise for 1 to 2 hours.

Grease a 9x13-inch baking dish with olive oil. Once the dough has risen, transfer it to the dish, stretching it to fill the edges. Allow to rest uncovered for another 30 minutes.

In a small saucepan over medium heat, combine 1/4 cup of olive oil with 3 tablespoons of minced garlic and a pinch of salt, cooking for 1 to 2 minutes until fragrant. Remove from heat.

Use your fingertips to make deep dimples all over the dough surface. Drizzle garlic oil over the dough, then sprinkle with 1 cup of grated Parmesan cheese, herbs, and flaky sea salt.

Preheat your oven to 425°F (220°C). Bake for 20 to 25 minutes or until golden brown and crispy on top.

Let the focaccia cool in the pan for about 10 minutes before slicing into squares or strips and serving warm.