Combine olive oil, minced garlic, thyme, rosemary, and black pepper in a cold medium skillet. Place the pan over low heat and cook, stirring occasionally, for 5 to 10 minutes or until aromatic.

In a large bowl, combine the warm water, yeast, and sugar. Stir a few times, then let it sit for 5 minutes.

Add 1 cup of the flour and ¼ cup of the infused garlic-olive oil mixture to the bowl with yeast. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.

Stir in the remaining 1 ½ cups of flour and the salt. Transfer the dough to a floured board and knead 10 to 15 times until smooth.

Transfer the dough to a large oiled bowl, cover with a warm, damp towel, and let it rise at room temperature until doubled in size, for 1 to 2 hours.

When the dough has doubled in size, preheat the oven to 450°F (232°C).

Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9×13-inch rimmed baking sheet.

Transfer the dough to the baking sheet, then gently press it into the pan. Use your fingers to dimple the dough, then drizzle the top with the remaining garlic-olive oil mixture.

Let the dough rise for 20 to 30 minutes until it puffs slightly.

Bake until golden brown, 15 to 20 minutes, and let the bread cool completely on a wire rack.