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In a large bowl, combine the warm water, active dry yeast, and white sugar. Let it sit for about 5 minutes until it becomes frothy.
Add the bread flour and salt to the yeast mixture, and mix until a dough forms.
Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
While the dough is rising, melt the butter in a pan and sauté the minced garlic until fragrant, being careful not to burn it.
Once the dough has risen, punch it down and transfer it to a greased baking sheet. Press it out into a rectangle or circle, about 1 inch thick.
Make dimples in the surface of the dough with your fingers, then brush the sautéed garlic and butter mixture over the top.
Sprinkle cheese generously over the dough, followed by the chopped parsley.
Let the focaccia rest for another 20-30 minutes to rise slightly.
Preheat the oven to 400°F (200°C). Bake the focaccia for 20-25 minutes or until golden brown.
Remove from the oven and let it cool slightly before slicing and serving.