In a large bowl, combine flour, salt, and yeast. Drizzle in water and stir dough with a wooden spoon until a slightly-sticky dough forms. Cover bowl with plastic wrap and let sit at room temperature overnight or 18-24 hours.
The next day, preheat oven to 425F. Lightly grease a cast-iron skillet with 1 tablespoon olive oil. Punch risen dough down and gently gather into a smooth ball and pat into greased skillet. Cover skillet with plastic wrap and let rise 30 minutes.
While dough rises, heat remaining 1 tablespoon olive oil in a small saucepan over medium-high heat. Saute garlic in olive oil 1 minute or until fragrant. Remove from heat and stir in thyme and rosemary.
Once dough has risen, lightly drizzle with olive oil mixture then use your fingers to make little indentations all over top. Sprinkle top with grated Parmesan and salt and pepper to taste
Bake foccacia at 425F 20-25 minutes until a light golden brown. Cool foccacia 10 minutes before slicing into wedges. Enjoy warm!