In a mixing bowl, combine instant yeast, granulated sugar, salt, warm water, and all-purpose flour. Add 3 tablespoons of olive oil and knead until smooth. Cover and let it rise in a warm area for 1 hour, or until doubled in size.

While the dough rises, preheat your oven to 375°F. Wrap garlic cloves in foil, drizzle with olive oil, and roast for about 35 minutes until soft and fragrant.

After the dough has risen, perform four sets of stretch and folds to help develop gluten.

Grease a 9x13-inch baking pan with olive oil and gently spread the risen dough into the pan. Allow it to rise again for an additional 45 minutes to 1 hour.

In a food processor, blend the roasted garlic, canned tomatoes, olive oil, basil, oregano, salt, and sugar until smooth.

Increase the oven temperature to 425°F during the second rise.

After the second rise, drizzle 2 tablespoons of olive oil over the dough and create dimples using greased hands.

Spread the Margherita sauce over the dimpled dough, sprinkle with grated Parmesan, and top with torn fresh mozzarella. Bake for 24-30 minutes, or until the cheese is golden and bubbly.

Carefully transfer the focaccia to a wire rack. Garnish with fresh basil and let it cool slightly before slicing and serving!