Start by placing the cold pizza dough in a lightly oiled bowl. Cover it with plastic wrap or a clean kitchen towel and let it sit in a warm spot for at least 1 hour. This helps relax the gluten and makes it much easier to work with.

Drizzle 2 tablespoons of olive oil into a 9×13-inch baking sheet and spread it around to coat the bottom and sides. Gently turn the rested dough into the pan and begin stretching it toward the edges. Don’t force it! If it springs back, cover the pan and let it rest for an additional 10 minutes; then try again. Repeat if needed.

Once the dough stretches all the way to the edges, drizzle 1 tablespoon of olive oil over the top, cover again, and let it rest for another hour. This second rise gives it that signature fluffy texture.

Preheat your oven to 425°F. Use your fingertips to press deep dimples all over the surface of the dough. Sprinkle evenly with 1 teaspoon of garlic powder and ¼ teaspoon of Kosher salt. This step builds the flavor right into the crust.

Evenly spread 1 ½ cups of shredded mozzarella cheese across the dough. Sprinkle 1 tablespoon of grated Parmesan on top.

Slide the pan into the oven and bake for 18 to 20 minutes, or until the cheese is bubbly and golden and the edges of the focaccia are crisp.

Let it cool for a few minutes, then top with chopped fresh parsley and the remaining grated Parmesan. Slice into squares or strips and serve warm.