Make the Dough: In a large mixing bowl, whisk together the bread flour, yeast, fine sea salt, and caster sugar. Make a well in the centre and pour in the lukewarm water and 2 tablespoons of the olive oil. Use a spatula or wooden spoon to mix everything together until a shaggy, sticky dough forms. There's no need to knead it.

First Rise: Cover the bowl with a clean, damp tea towel or cling film. Place it in a warm, draught-free spot for 60-90 minutes, or until the dough has doubled in size and is covered in bubbles.

Prepare the Tin: While the dough is rising, pour 2 tablespoons of olive oil into a 23x33cm (9x13 inch) baking tin. Use your fingers or a pastry brush to ensure the base and sides are thoroughly coated.

Shape the Focaccia: Once risen, gently scrape the sticky dough out of the bowl and into the prepared tin. It will look messy, but that's fine. Drizzle a little olive oil over your hands to prevent sticking, and gently stretch and press the dough to fill the corners of the tin. Don't worry if it doesn't reach perfectly; it will spread as it rests.

Second Rise (in the tin): Cover the tin and leave the dough to rest for another 20-30 minutes. While it's resting, preheat your oven to 220°C (200°C fan).

Dimple and Top: In a small bowl, mix the remaining 2 tablespoons of olive oil with the minced garlic. Uncover the dough. Dip your fingertips in a little olive oil and press them firmly into the dough, all the way to the bottom, to create the classic focaccia dimples. Brush the garlic and oil mixture evenly over the entire surface, letting it pool in the dimples.

Add Cheese and Bake: Sprinkle the grated Parmesan cheese evenly over the top, followed by the flaky sea salt. Place the tin in the preheated oven and bake for 20-25 minutes, until the focaccia is deep golden brown, the cheese is crisp, and the edges are pulling away from the sides. What works best for me is rotating the tin halfway through to ensure an even bake.

Cool and Serve: Let the focaccia cool in the tin for 5-10 minutes before carefully transferring it to a wire rack. Garnish with fresh parsley, if using. It's best served warm, but is also delicious at room temperature.