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Prepare the Dough– In a large bowl, mix the lukewarm water and yeast and let sit for 5 minutes until lightly foamy.
Add the flour and salt and mix until no dry flour remains.
Add the olive oil and mix until incorporated; the dough should be soft and slightly sticky.
First Rise– Transfer the dough to a lightly oiled bowl, cover, and refrigerate for 8–24 hours until doubled in size and bubbly.(Alternatively, let rise at room temperature for 3–4 hours.)
Shape– Divide the dough into two equal portions and gently shape each into loose rounds without kneading.
Pan-Fry the Focaccia– Heat two pans over medium-low heat and add a generous amount of olive oil.
Once the oil is hot and shimmering, carefully place the dough into the pans.
Cover and cook for 6–8 minutes until the bottom is golden and crisp.
Flip carefully, add more olive oil if needed, cover again, and cook for 5–7 minutes until cooked through.
Garlic Butter Topping– Add the garlic cloves and olive oil to a small saucepan.
Cook over very low heat for 20–25 minutes until the garlic is soft and lightly golden.
Mash the garlic with a small amount of the oil and mix with vegan butter until smooth.
Stir in vegan Parmesan, parsley, salt, pepper, and chili flakes.