Activate the yeast: Start by combining warm water, sugar, and instant yeast in a large bowl. Let it sit for about 5-10 minutes, or until frothy.

Mix the dough: In another bowl, combine flour and salt. Gradually add the flour mixture to the yeast mixture, stirring until a shaggy dough forms.

Knead the dough: Transfer the dough to a floured surface and knead it for about 5-7 minutes until smooth, or use a stand mixer with a dough hook.

First rise: Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm area for about 30 minutes, until it doubles in size.

Prepare the baking pan: Preheat the oven to 425°F (220°C) and drizzle half of the olive oil over a large baking sheet.

Shape the focaccia: Once the dough has risen, punch it down and transfer it to the prepared baking sheet. Stretch the dough into a rectangular shape, creating dimples on the surface.

Add the toppings: Mix minced garlic with the remaining olive oil and spread over the focaccia. Sprinkle with parmesan, black pepper, and sea salt. Add fresh herbs if using.

Final rise and bake: Allow the focaccia to rise for another 15-20 minutes before baking. Bake for 20-25 minutes until golden brown and crispy.

Cool and serve: Let the focaccia cool slightly before cutting into it. Serve warm.