Heat the olive oil in a medium saucepan over medium heat. Add the garlic, rosemary and thyme, and cook for 30 seconds stirring the entire time to prevent burning. Remove from heat, and allow the mixture to cool until it is lukewarm.

In a large bowl, whisk together the water, sugar and yeast together, and let it activate until it’s very frothy, about 10 minutes.

Pour in ¼ cup of the cooled olive oil and herb mixture and the salt. Stir to combine.

Gradually stir in 1 cup of the flour at a time until you can no longer stir. Then sprinkle the remaining flour on a countertop, and knead the dough for 5 minutes.

Scrape out any remaining flour from the bowl, and spray the bowl with non-stick cooking spray.

Place the dough into the bowl, and drizzle the top with olive oil. Turn the double over a couple of times to coat.

Cover the bowl with a towel, and let it rise until it has doubled in size, about 1 hour.

Spray a 12x16-inch baking pan with rimmed edges with nonstick olive oil spray, and press the dough into the baking pan.

Let it rest once again for 30 minutes, and preheat the oven to 400°F about 10 minutes before the dough has fully risen.

Just before placing the dough in the oven, press your fingers into the dough all over making small divots. Drizzle on the remaining olive oil mixture then sprinkle the flaky sea salt on top.

Bake for 20-25 minutes or until the edges start to turn a light, golden color. Slice and serve.