Prepare a lightly floured surface, such as a heat resistant countertop, rolpat, or large board. Set aside.
Then lightly oil the inside of a large glass bowl, and set aside.
In a medium skillet over low heat, sauté the olive oil, garlic, rosemary, thyme, and black pepper for 2-3 minutes. Stir constantly, ensuring the garlic does not burn. Turn off heat and set aside. You will be using parts of this garlic rosemary olive oil mixture in three separate parts of the baking process.
In a large bowl, stir together the warm water, honey, and yeast until just combined. Set aside and let sit for 5 minutes. At the end of five minutes, add 1 cup of the flour and ¼ cup of the garlic rosemary olive oil mixture to this bowl. Stir a few times until the flour is incorporated into the mixture, then allow this to sit for another five minutes.
Stir in the remaining 1½ cups of flour and the salt. As dough comes together, knead 10-15 times on the lightly floured surface you prepared in the beginning. Transfer to the lightly oiled large bowl, cover, and let rise in a warm area of your kitchen for one hour.
Toward the end of the hour, when the dough has risen, preheat oven to 425°F.
Use 2 tablespoons of the garlic rosemary olive oil mixture to grease the bottom of a 9" x 13" rimmed baking pan. Press the dough into the pan, and spread out to fit the whole pan. Then use your fingers or knuckles to create dimples throughout the dough. Spoon or brush the remaining garlic rosemary olive oil mixture evenly over the top of the dough. Let the dough sit for about 20 minutes until it rises and puffs up a bit.
Bake at 425°F for 10-20 minutes, just until golden brown. Allow to cool on a baking rack for a few minutes before serving.
For added flavor, feel free to sprinkle a little sea salt on the top before baking. You can also sprinkle some parmesan cheese before or after baking. Make sure the garlic rosemary olive oil mixture cools down to room temperature before adding with flour to the yeast mixture. If you try to add the oil while it's still hot, it may kill the yeast and your dough may not rise properly. You can substitute agave nectar or maple syrup for the honey if you wish.