1. 1. In a large bowl, combine the warm water and active dry yeast. Allow the mixture to sit for 5-10 minutes until the yeast is activated and foamy.

2. 2. Add the all-purpose flour, 1/4 cup of olive oil, and salt to the yeast mixture. Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms.

3. 3. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until the dough becomes smooth and elastic.

4. 4. Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise for 1 to 1 1/2 hours, or until the dough has doubled in size.

5. 5. Punch down the dough to release any air bubbles. On a lightly floured surface, use your hands to gently stretch and shape the dough into a rectangular or oval shape, about 1/2-inch thick.

6. 6. Transfer the shaped dough to a greased baking sheet or a large cast-iron skillet. Cover and let it rise for an additional 30 minutes.

7. 7. Using your fingertips, gently press down on the dough to create a series of dimples all over the surface.

8. 8. Preheat your oven to 425°F. Drizzle the top of the dough with additional olive oil, then sprinkle the minced garlic and grated parmesan cheese over the surface.

9. 9. Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the crust is golden-brown and crispy.

10. 10. Remove from the oven and, if desired, sprinkle with fresh herbs. Slice and serve warm.