Pour 2 cups of flour into a mixing bowl and add 1 packet of instant yeast, 1 teaspoon of salt, and 1 tablespoon of sugar. Whisk these together for about 30 seconds to evenly distribute the yeast and prevent clumping.

Add 3/4 cup of warm water (about 110 degrees Fahrenheit) and 2 tablespoons of olive oil to the flour mixture.

Stir everything together until a shaggy dough forms, then knead by hand for about 5 minutes until the dough becomes smooth and slightly elastic. If it's too wet, add flour 1 tablespoon at a time.

Shape the dough into a ball, cover the bowl with a kitchen towel, and let it rise for 20-25 minutes at room temperature.

Lightly oil an 8x8 inch baking pan and stretch the dough to fit, pressing gently into the corners for even thickness. If dough springs back, rest for 2 minutes and stretch again.

Preheat oven to 425 degrees Fahrenheit. Bake the dough for about 8 minutes until it is just set and barely starting to brown.

While dough bakes, melt 4 tablespoons butter in a small saucepan or microwave-safe bowl. Stir in 4 minced garlic cloves (or 2 teaspoons garlic powder) and let it infuse for 1-2 minutes off heat.

Remove the partially baked dough from the oven and immediately brush the surface with the garlic butter using a pastry brush.

Sprinkle 1/4 cup grated Parmesan, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (if using) evenly over the bread.

Return pan to oven and bake for 4-7 minutes until edges are deep golden brown and cheese is melted and lightly browned.

Remove pan from oven and let bread cool for 2-3 minutes on the counter.

Cut into 8 pieces using a sharp knife or kitchen shears and serve warm.