In a large mixing bowl, combine all-purpose flour, salt, and instant yeast, stirring to blend the dry ingredients. Add olive oil and warm water, mixing until a sticky dough forms. Knead the dough, cover, and let rise for 1-2 hours until doubled.

Prepare a 9x13 inch baking dish by greasing it with olive oil. Gently deflate the risen dough and transfer it into the dish. Stretch it to the edges of the pan, cover again, and let rest for an additional 30 minutes.

Heat 1/4 cup of olive oil in a small saucepan over medium-low heat. Add minced garlic and a pinch of salt, cooking until fragrant, about 2-3 minutes. Remove from heat and set aside.

Press deep dimples in the risen dough using your fingers. Drizzle the garlic oil over the top, sprinkle grated parmesan cheese and optional fresh herbs, and flaky sea salt.

Preheat oven to 425°F (220°C). Bake the focaccia for 20-25 minutes until golden brown and crispy.

Remove from the oven and let cool in the pan for about 10 minutes. Cut into squares or strips and serve warm.