In a small bowl, combine warm water, active dry yeast, and granulated sugar. Stir gently and let rest for about 10 minutes until foamy.

In a large mixing bowl, whisk together all-purpose flour and kosher salt. Pour in the activated yeast mixture and knead for about 6 minutes until smooth and elastic.

Coat a clean bowl with olive oil and place the kneaded dough inside. Cover and refrigerate for 24 hours.

After 24 hours, remove the dough and stretch it into a greased baking pan. Let rise at room temperature for about 3 hours.

Preheat your oven to 450°F for at least 5-10 minutes.

Drizzle olive oil on top of the risen focaccia, create dimples, sprinkle with flaky sea salt, and bake for 20-25 minutes.

Melt salted butter in a saucepan, add minced garlic, and sauté until fragrant. Pour the garlic butter over the baked focaccia.

Garnish with chopped parsley and grated cheese before serving.