In a mixing bowl, combine warm filtered water and sugar. Sprinkle fresh yeast on top, and allow it to sit undisturbed for 5-10 minutes until frothy.

Once the yeast is frothy, stir in flour and kosher salt, followed by olive oil. Mix until a sticky dough forms.

Transfer the dough to a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 to 1.5 hours.

While the dough is rising, mince fresh garlic, grate Parmesan cheese, and chop herbs if using.

Grease a baking pan with olive oil, pour in the risen dough, and gently stretch it out to fill the pan.

Using your fingertips, gently press dimples all over the surface of the dough.

Sprinkle minced garlic, grated Parmesan, chopped herbs, and flaky sea salt across the surface of the dough.

Cover the pan with a damp towel and let it rise for another 20-30 minutes while preheating your oven to 425°F (220°C).

Bake the focaccia for 20-25 minutes until golden brown with crispy edges.

Cool in the pan for 10 minutes, then slice into squares or strips.