In a large mixing bowl, combine warm water with sugar. Sprinkle active dry yeast over the top and let sit undisturbed for 5 to 10 minutes until foamy.

Once yeast is foamy, add all-purpose flour, kosher salt, and olive oil to the bowl. Stir until a sticky dough forms.

Cover the bowl with a damp cloth and allow the dough to rise for 1 to 1½ hours until doubled in size.

Prepare toppings: Mince garlic, grate Parmesan cheese, and chop fresh herbs if desired.

Generously coat a 9x13-inch baking pan with olive oil. Transfer the dough into the pan, stretching to fill it, and create dimples on the surface.

Sprinkle minced garlic, grated Parmesan, and chopped herbs over the surface. Finish with flaky sea salt.

Cover the dough loosely and allow it to rise for another 20 to 30 minutes. Preheat oven to 425°F (220°C).

Bake for 20 to 25 minutes until golden brown and edges are crispy.

Remove from the oven, cool in the pan for 10 minutes, then slice into squares.