Activate yeast mixture:

Combine the water, dry yeast, and sugar in the bowl of a stand mixer. Allow the mixture to rest for 5-10 minutes until the yeast activates and forms bubbles and foam on the water's surface.

Whisk dry ingredients:

During yeast activation, whisk together the dry ingredients (flour, granulated garlic, kosher salt) in a large bowl.

Combine wet and dry:

Pour the olive oil into the activated yeast mixture, then add the dry ingredients on top.

Knead dough:

Attach the dough hook and mix on speed 2 until the ingredients are roughly incorporated. Increase to speed 3 and knead until the dough becomes a smooth ball and separates from the bowl's sides, about 3-5 minutes.

First proof dough:

Lightly coat the dough ball with olive oil in the mixing bowl, cover with plastic wrap or a damp towel, and set in a warm, draft-free spot to proof for 1-2 hours.

Punch and stretch dough:

After proofing, punch down the dough with your fist. Transfer it to a quarter sheet pan greased with half of the reserved olive oil (from the 1/2 cup for topping). Stretch the dough to fit the pan, loosely cover with plastic wrap, and proof again in a warm place for another 1-2 hours.

Preheat oven:

Preheat the oven to 400°F (205°C).

Dimple and season dough:

Uncover the proofed dough. Drizzle the remaining olive oil (from the 1/2 cup for topping) over the surface. Use your fingertips to gently press dimples into the dough. Sprinkle with cracked black pepper, flakey sea salt, and grated Parmesan cheese (if desired).

Bake focaccia:

Bake the focaccia on the center rack for 25-30 minutes, until it turns deep golden brown all over.

Cool and serve:

Take the baked focaccia out of the pan and place it on a wire rack. Let it cool for 5-10 minutes before slicing and serving.