In a medium bowl, combine warm water, active dry yeast, and sugar. Stir gently and let sit for about 10 minutes until foamy.

In a large mixing bowl, whisk together flour and kosher salt. Add yeast mixture and olive oil, then knead for about 6 minutes until smooth.

Lightly oil a bowl, place dough inside, cover and refrigerate for 24 hours.

After chilling, let the dough come to room temperature, then stretch it to fit a greased baking pan and let it rise for about 3 hours.

Preheat your oven to 450°F, dimple the dough, drizzle olive oil, and sprinkle salt.

Bake for 20-25 minutes until golden brown, rotating halfway through.

Melt butter in a pan, add minced garlic and sauté until fragrant. Brush garlic butter over the focaccia after baking.

Sprinkle cheese and parsley on top, let cool slightly before slicing.