In a large bowl, combine 1½ cups of warm water, 1 tablespoon of sugar, and 2¼ teaspoons of instant yeast. Allow the mixture to sit for about 5 minutes until frothy. Add 4 cups of all-purpose flour and 1½ teaspoons of salt, mixing until a sticky dough forms. Knead the dough on a floured surface for 5–6 minutes using a mixer or 8–10 minutes by hand until smooth and elastic.

Coat the kneaded dough with ¼ cup of extra virgin olive oil in a bowl. Cover with a damp cloth and let rise in a warm area for 1 to 1.5 hours, until doubled in size.

While the dough rises, prepare garlic oil by heating 2 tablespoons of olive oil in a skillet and adding 3–4 cloves of minced garlic. Sauté for about 1 minute until fragrant.

Transfer the risen dough to a greased 9x13-inch pan, pressing it into the corners. If resistant, let it rest for 10 minutes. Cover and allow to rise for another 30–45 minutes until expanded.

Preheat your oven to 425°F. Create dimples in the dough and brush it with garlic oil. Sprinkle with ½ cup of Parmesan cheese, 1 teaspoon of Italian herbs, and flaky sea salt. Bake for 20–25 minutes until golden brown.