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. Remove the skillet from the heat before the garlic browns. Set aside to cool.

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. When the dough comes together, transfer it 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. Dimple the dough, then drizzle the top with the remaining garlic-olive oil mixture. Let rise for 20 to 30 minutes until it puffs slightly.

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