In a large mixing bowl, whisk together 4 cups of bread flour, 2 teaspoons of instant dry yeast, 1 teaspoon of granulated sugar, and 2 teaspoons of kosher salt until well combined.

Slowly pour in 1 and ½ cups of lukewarm water along with ¼ cup of olive oil into the dry ingredients. Stir until a shaggy dough begins to form.

Cover the bowl with a damp cloth or plastic wrap and place it in a warm area to rise for 1 to 1.5 hours until doubled in size.

Gently stretch and fold the dough in the bowl 4-5 times after 30 minutes of the first rise, then cover and let rise for another 30 minutes.

In a small saucepan, heat ¼ cup of olive oil with 4 minced garlic cloves over low heat for about 2-3 minutes. Cool slightly, then mix in ½ cup of grated Parmesan cheese, 1 teaspoon of fresh rosemary, and 1 teaspoon of dried oregano.

Grease a 9x13 inch baking sheet generously with olive oil.

Gently turn the risen dough onto the prepared baking sheet, and stretch it into the corners of the pan.

With your fingers, create deep dimples across the surface of the stretched dough.

Cover the baking sheet with a towel and let the dough rise for another 30 to 45 minutes.

Preheat your oven to 425°F (220°C).

Drizzle the garlic and oil mixture over the risen dough, then sprinkle with sea salt flakes and freshly ground black pepper.

Bake for 20 to 25 minutes until golden brown.

Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool slightly before slicing.