In a large mixing bowl or stand mixer bowl, whisk together water, salt, sugar, and instant yeast until well combined.
Add the all-purpose flour to the bowl and mix until a soft and elastic dough forms.
Generously grease another bowl with olive oil.
Transfer the dough to the greased bowl, cover tightly with plastic wrap, and refrigerate overnight or for 24 hours for best results.
In a small pan over medium heat, sauté the red pepper flakes, garlic cloves, rosemary, thyme, and salt for 2 to 3 minutes.
Transfer the mixture to a jar or small bowl and let it meld together overnight while the dough rests.
The next morning, deflate the dough completely with a rubber spatula and shape it into a ball.
Grease a 9×13 pan with half of the infused oil (about 2 tablespoons).
Transfer the dough to the greased pan and let it rest for 2 to 4 hours until it reaches room temperature.
Preheat the oven to 425°F.
Drizzle the rest of the infused oil on top of the dough. Using your fingers coated in oil, make dimples in the dough all over. Sprinkle sea salt on top.
Bake in the oven for 20 to 30 minutes or until golden and crispy on top and around the edges.
Remove from the oven, let it cool for 10 to 15 minutes, then slice into squares.
Garnish with grated parmesan and enjoy while it’s warm!