In a large bowl, whisk together bread flour, instant yeast, and fine sea salt. Add the warm water and 1/4 cup olive oil. Mix with a spatula until a shaggy, sticky dough forms with no dry flour spots. No kneading is required.

Drizzle a little oil in the bowl and turn the dough to coat. Cover tightly and let rise in a warm place for 1.5-2 hours until doubled, OR for best flavor, refrigerate for 12-48 hours.

On baking day, generously coat a 9x13 inch baking pan with 2-3 tbsp of olive oil. Tip the dough into the pan. Gently stretch and press the dough to fit the pan. Let it rest if it resists. Drizzle with a little more oil.

Cover the pan with a towel and let the dough rise in a warm place for 1-1.5 hours until puffy. Preheat oven to 425°F (220°C) 30 minutes into this rise.

Oil your fingertips and press deep dimples all over the surface of the dough.

Evenly sprinkle the minced garlic and rosemary over the dough, pressing gently. Follow with the grated Parmesan and a final sprinkle of flaky sea salt. Drizzle with 2 tbsp of olive oil.

Bake for 20-25 minutes, until the top is a deep golden brown and the bottom is crisp. An internal thermometer should read 190-200°F (88-93°C).

Let cool in the pan for 5 minutes, then transfer to a wire rack to cool for at least 15-20 minutes before slicing and serving.