Bloom the yeast (if using active dry): In a large bowl, mix warm water with sugar or honey and sprinkle in the yeast. Let it sit for 5–10 minutes until foamy. If using instant yeast, you can skip blooming and add it directly to the flour.

Make the dough: Add flour and salt to the bowl. Mix with a wooden spoon or spatula until a shaggy dough forms. Drizzle in 2 tablespoons of olive oil and fold to combine. The dough will be sticky—this is good.

First rise: Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for 60–90 minutes, or until doubled.

Optional cold ferment for flavor: For deeper flavor and better structure, transfer the covered dough to the fridge for 8–24 hours after the first 30–60 minutes of rising. If you do this, let it warm up for 30–45 minutes before the next step.

Prepare the pan: Generously coat a 9x13-inch baking pan or a large sheet pan with 2–3 tablespoons of olive oil. Don’t skimp; this creates a crisp, well-fried bottom.

Stretch and rest: Turn the dough into the pan. With oiled hands, gently stretch it toward the edges. If it springs back, let it rest for 10 minutes, then stretch again. Repeat until it reaches the corners or nearly fills the pan.

Make garlic-herb oil: In a small bowl, mix 3 tablespoons olive oil with minced garlic and the chopped herbs. Let it sit while the dough rests to infuse the oil.

Second rise: Cover the pan lightly and let the dough puff for 30–45 minutes, until slightly jiggly and airy.

Dimple and top: Preheat the oven to 425°F (220°C). With well-oiled fingers, press straight down into the dough to make deep dimples all over—don’t be shy. Spoon the garlic-herb oil evenly over the surface. Sprinkle with flaky salt. Add any optional toppings.

Bake: Bake for 20–25 minutes, until the top is golden and the edges are crisp. If you like deeper color, go to 27–30 minutes, watching closely.

Finish with oil: Right out of the oven, brush or drizzle a little more olive oil over the top for shine and flavor. Cool in the pan for 10 minutes, then transfer to a rack.

Serve: Cut into squares or strips. Serve warm on its own, with soup, or alongside a simple salad.