In a small saucepan on low heat combine olive oil, garlic, thyme, rosemary and pepper. Cook for 5-10 min until fragrant stirring occasionally.
In a large glass bowl combine warm water, yeast, and honey. Let sit for 5 min until frothy.
Add the flour, salt and ¼ cup of the herb olive oil to the yeast mixture. Mix only until just combined and knead only 10-15 times. Don’t overwork the dough.
Cover the bowl with a towel and let sit for 1 hour to rise.
Preheat oven to 450 degrees F.
Pour 2 tbsp of the herbed oil into a 9×13’’ pan. Use a paper towel to spread the oil to the entire bottom of the pan, and into the corners. Transfer the risen dough to the baking pan and use your fingers to dimple the dough all over. Pour the remaining oil over the dough. Spread the oil all over using the back of a spoon.
Let rise for 20 min.
Add a sprinkle of finishing salt if desired.
Bake focaccia bread for 15-20 min. Let cool on a wire rack. Serve immediately or store in an airtight container. Place the container in the fridge to make it last longer. Best served the day of or use within 2 days.