In a large mixing bowl, combine instant yeast, granulated sugar, salt, warm water, and all-purpose flour. Mix until a shaggy dough forms, then add olive oil and knead gently until smooth. Cover the bowl tightly with plastic wrap and let it rise in a warm location for 1 hour, or until it doubles in size.

Preheat your oven to 375°F (190°C). Take a head of garlic, drizzle it with olive oil, wrap it tightly in aluminum foil, and place it in the oven. Roast for about 35 minutes, or until the cloves are soft and fragrant.

Once the dough has risen, gently remove it from the bowl onto a clean surface. Stretch the dough four times, folding it gently over itself while rotating the bowl each time.

Take a greased 9x13 pan and generously coat it with olive oil to prevent sticking. Carefully place the dough into the pan, stretching it slightly to reach the corners. Let it rise for another 45-60 minutes.

While the dough is rising, prepare the sauce. In a food processor, blend together roasted garlic, tomatoes, olive oil, fresh basil, oregano, salt, and a pinch of sugar. Blend until smooth.

With the dough now risen, preheat your oven to 425°F (218°C). Allow the dough to rest for about 10 minutes while the oven warms up.

Once the oven is preheated, drizzle the top of the dough with more olive oil. Using your oiled fingers, gently dimple the surface of the dough to create small wells.

Spoon the prepared sauce generously over the dimpled focaccia, ensuring even coverage. Sprinkle with grated parmesan cheese and place chunks of mozzarella evenly across the surface. Bake for 24-30 minutes, or until the cheese is golden and bubbly.