1 cup warm water
2 ¼ teaspoons active dry yeast
¼ teaspoon sugar
2 ½ cups flour
½ cup extra-virgin olive oil
½ teaspoon fine sea salt
¼ teaspoon fresh ground black pepper
2 tablespoons butter
2 garlic cloves, finely minced
¼ cup finely grated Parmigiano Reggiano cheese
¼ cup fresh parsley, finely chopped
In a large bowl, combine the warm water, yeast, and sugar. Stir to combine, then let sit for 5 minutes.
Add 1 cup of the flour and half of the olive oil. Stir to combine, then let sit for 5 minutes more.
Stir in the remaining flour, salt, and pepper. When the dough comes together, transfer to a floured surface and knead until smooth.
Transfer the dough to an oiled bowl and brush the top with oil. Cover with a damp towel and let rise 1 hour.
Preheat the oven to 450 F. Grease a 9x13-inch rimmed baking sheet with two tablespoons of the remaining oil, and transfer the dough to the pan. Press down, using your fingers to dimple it. Drizzle with the remaining olive oil. Let rest 20 minutes, or until slightly puffy
Bake until golden brown, 15 - 20 minutes.
While the focaccia bakes, heat the butter in a skillet over low heat until it begins to foam. Add the garlic, cook until just fragrant (about one minute), then remove from the heat.
When the focaccia comes out of the oven, brush with the butter and immediately scatter the grated cheese and parsley over the top.