• Gather all ingredients and equipment: skillet, large bowl, rimmed baking sheet, and a wire rack.

Make the Dough:

• Place the olive oil, minced garlic, chopped rosemary, chopped thyme, and black pepper in a cold medium skillet. Warm gently over low heat, stirring occasionally, for 5–10 minutes until fragrant but not browned. Remove from heat and cool before using.
• In a large bowl, combine the lukewarm water, instant yeast, and the sugar or other sweetener. Stir a few times and let the mixture rest for about 5 minutes to activate the yeast.
• Add 1 cup of the flour and about 1/4 cup of the cooled garlic-infused oil to the yeast mixture. Mix 3–4 times until the flour is moistened, then let the mixture sit for another 5 minutes.
• Stir in the remaining 1 1/2 cups of flour and the sea salt. When a cohesive dough forms, turn it out onto a lightly floured surface and knead 10–15 times until the dough is smooth and elastic.
• Place the dough in a large bowl brushed with oil, cover with a warm, damp towel, and let it rise at room temperature until doubled in size, about 1 to 2 hours. (Alternatively, refrigerate overnight for a slower proof.)

Bake:

• Once the dough has doubled, preheat the oven to 450°F (232°C). Lightly oil a 9×13-inch rimmed baking sheet with roughly 2 tablespoons of the infused oil.
• Transfer the risen dough to the prepared pan and gently press it to fit. Use your fingertips to create dimples across the surface and drizzle with the remaining garlic-infused oil.
• Allow the dough to rest and puff for 20–30 minutes, then bake until the top is golden brown, about 15–20 minutes.
• Remove the focaccia from the oven and cool completely on a wire rack before slicing.