In a cold medium skillet, combine olive oil + minced garlic + thyme +
rosemary + black pepper.
Place the pan over low heat and cook for 5 to 10 minutes or until aromatic, but before the garlic browns.
Set aside.
In a large bowl, combine the warm water + yeast + honey.
Stir a few times then let sit for 5 minutes.
Add 1 cup of flour and a 1/4 cup of the infused garlic-olive oil mixture to the bowl with yeast and honey.
Stir 3 to 4 times until the flour has moistened.
Let sit for another 5 minutes.
Stir in the remaining 1 1/2 cups of flour and the salt until the dough comes together.
Transfer 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 rise for 1 hour.
After 1 hour, heat the oven to 4500 F.
Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet.
Transfer the dough to the baking sheet then press it down into the pan.
Use your fingers to dimple the dough.
Drizzle the top with the remaining 2 tablespoons of the garlic-olive oil mixture.
Let the dough rise for 20 minutes until it puffs slightly.
Bake for 15 to 20 minutes, until golden brown.
Cool baked focaccia bread on a wire rack, slice and serve.
