1/2 cup olive oil
2 garlic cloves, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1/4 teaspoon freshly ground black pepper
1 cup warm water
2 1/4 teaspoons active dry yeast
1/4 teaspoon honey
2 1/2 cups all purpose flour
1 teaspoon salt
1. In a large-sized pan over low heat, add the olive oil, garlic, thyme, rosemary, and pepper.
2. Cook for about 5-10 minutes, stirring often. Set aside.
3. In a large bowl, combine the warm water, yeast and honey. Stir a few times, then let it sit for about 5 minutes.
4. Add 1 cup of the flour into the warm water mixture, and about 1/4 cup of the olive oil mixture from the pan. Stir a couple of times to mix everything together, and let it sit for 5 minutes.
5. Stir the remaining flour and the salt into the bowl, and you should see it transforming into more of a dough-like consistency.
6. Transfer the dough onto a lightly floured board, kneading it about 10 times to get it smooth. You don’t want to overdo it, or the dough will become sticky and hard to manage.
7. Place the dough in a separate, medium-sized oiled bowl, cover it with a warm damp towel and let it rise for about an hour.
8. Preheat your oven to 450 degrees Fahrenheit.
9. Oil a 9 x 13-inch baking sheet with about 2 tablespoons of the remaining olive oil mixture.
10. Transfer the dough onto the baking sheet, spreading it out evenly.
11. Dimple the top of the dough with your fingers, then drizzle the remaining bit of the olive oil mixture over top. Let the dough sit for 20-30 minutes, until it puffs up slightly.
12. Bake for 10-15 minutes until the top of the dough has browned lightly. Transfer it carefully to a cooling rack and allow it cool to room temperature before serving.