In a large bowl, combine the flour, salt, and instant yeast. Stir in 2 tablespoons of olive oil and warm water. Mix until a sticky dough forms.

Cover the dough with plastic wrap and let it rise at room temperature for 1 to 2 hours, or until it has doubled in size.

Generously grease a 9×13-inch baking dish or sheet pan with olive oil. Transfer the dough to the greased pan and gently stretch it to reach the edges.

Let the dough rest for another 30 minutes while you prepare the topping.

In a small saucepan, heat 3 tablespoons of olive oil over low heat. Add minced garlic and a pinch of salt. Cook until fragrant, being careful not to brown the garlic. Remove from heat and set aside.

Use your fingers to press deep dimples into the dough all over. Drizzle the garlic oil evenly over the surface. Sprinkle with grated Parmesan cheese, fresh herbs, and a pinch of flaky sea salt.

Bake in a preheated 425°F (220°C) oven for 20 to 25 minutes, or until the top is golden brown and crispy.

Let cool for 10 minutes before slicing.

Cut into squares or strips and serve warm. Pairs well with pasta, soups, and salads.