Mix flour and salt in a large bowl, then add the yeast mixture and knead until the dough becomes smooth, stretchy, and pulls away from the sides.

Transfer the dough to an oiled bowl, cover tightly, and refrigerate for an extended resting period to develop flavor and structure.

Spread olive oil in a baking pan, add the dough, and gently stretch it toward the edges, allowing it to relax before finishing the stretch.

Cover the dough and let it rest at room temperature until it becomes soft, airy, and fully fills the pan.

Preheat the oven thoroughly, drizzle olive oil over the dough, and press dimples across the surface before sprinkling with salt.

Bake until the focaccia is deeply golden brown with crisp edges and a soft interior.

Melt butter in a pan, add garlic, and cook briefly until fragrant and lightly golden, then remove from heat.

Brush or pour the garlic butter over the hot focaccia, then finish with parsley and grated parmesan before slicing and serving.