Mix flour, yeast, and salt in a large bowl. Add warm water and 3 tbsp olive oil. Stir until shaggy dough forms.

Cover and refrigerate overnight (or at least 8 hours). The slow rise builds flavor.

Pour 3 tbsp olive oil into a 9x13 pan. Transfer dough and gently stretch to fill the pan. Cover and rest 2 hours at room temperature.

Warm remaining olive oil with garlic, rosemary, and thyme in a small pan over low heat for 5 minutes. Let cool.

Preheat oven to 450°F. Dimple the dough all over with your fingers. Drizzle herb oil over the top and sprinkle with flaky salt.

Bake 20–25 minutes until deep golden brown. Cool 10 minutes before slicing.

Mix flour, yeast, and salt in a large bowl. Add warm water and 3 tbsp olive oil. Stir until shaggy dough forms.

Cover and refrigerate overnight (or at least 8 hours). The slow rise builds flavor.

Pour 3 tbsp olive oil into a 9x13 pan. Transfer dough and gently stretch to fill the pan. Cover and rest 2 hours at room temperature.

Warm remaining olive oil with garlic, rosemary, and thyme in a small pan over low heat for 5 minutes. Let cool.

Preheat oven to 450°F. Dimple the dough all over with your fingers. Drizzle herb oil over the top and sprinkle with flaky salt.

Bake 20–25 minutes until deep golden brown. Cool 10 minutes before slicing.

Mix flour, yeast, and salt in a large bowl. Add warm water and 3 tbsp olive oil. Stir until shaggy dough forms.

Cover and refrigerate overnight (or at least 8 hours). The slow rise builds flavor.

Pour 3 tbsp olive oil into a 9x13 pan. Transfer dough and gently stretch to fill the pan. Cover and rest 2 hours at room temperature.

Warm remaining olive oil with garlic, rosemary, and thyme in a small pan over low heat for 5 minutes. Let cool.

Preheat oven to 450°F. Dimple the dough all over with your fingers. Drizzle herb oil over the top and sprinkle with flaky salt.

Bake 20–25 minutes until deep golden brown. Cool 10 minutes before slicing.

Mix flour, yeast, and salt in a large bowl. Add warm water and 3 tbsp olive oil. Stir until shaggy dough forms.

Cover and refrigerate overnight (or at least 8 hours). The slow rise builds flavor.

Pour 3 tbsp olive oil into a 9x13 pan. Transfer dough and gently stretch to fill the pan. Cover and rest 2 hours at room temperature.

Warm remaining olive oil with garlic, rosemary, and thyme in a small pan over low heat for 5 minutes. Let cool.

Preheat oven to 450°F. Dimple the dough all over with your fingers. Drizzle herb oil over the top and sprinkle with flaky salt.

Bake 20–25 minutes until deep golden brown. Cool 10 minutes before slicing.

Mix flour, yeast, and salt in a large bowl. Add warm water and 3 tbsp olive oil. Stir until shaggy dough forms.

Cover and refrigerate overnight (or at least 8 hours). The slow rise builds flavor.

Pour 3 tbsp olive oil into a 9x13 pan. Transfer dough and gently stretch to fill the pan. Cover and rest 2 hours at room temperature.

Warm remaining olive oil with garlic, rosemary, and thyme in a small pan over low heat for 5 minutes. Let cool.

Preheat oven to 450°F. Dimple the dough all over with your fingers. Drizzle herb oil over the top and sprinkle with flaky salt.

Bake 20–25 minutes until deep golden brown. Cool 10 minutes before slicing.

Mix flour, yeast, and salt in a large bowl. Add warm water and 3 tbsp olive oil. Stir until shaggy dough forms.

Cover and refrigerate overnight (or at least 8 hours). The slow rise builds flavor.

Pour 3 tbsp olive oil into a 9x13 pan. Transfer dough and gently stretch to fill the pan. Cover and rest 2 hours at room temperature.

Warm remaining olive oil with garlic, rosemary, and thyme in a small pan over low heat for 5 minutes. Let cool.

Preheat oven to 450°F. Dimple the dough all over with your fingers. Drizzle herb oil over the top and sprinkle with flaky salt.

Bake 20–25 minutes until deep golden brown. Cool 10 minutes before slicing.

Mix flour, yeast, and salt in a large bowl. Add warm water and 3 tbsp olive oil. Stir until shaggy dough forms.

Cover and refrigerate overnight (or at least 8 hours). The slow rise builds flavor.

Pour 3 tbsp olive oil into a 9x13 pan. Transfer dough and gently stretch to fill the pan. Cover and rest 2 hours at room temperature.

Warm remaining olive oil with garlic, rosemary, and thyme in a small pan over low heat for 5 minutes. Let cool.

Preheat oven to 450°F. Dimple the dough all over with your fingers. Drizzle herb oil over the top and sprinkle with flaky salt.

Bake 20–25 minutes until deep golden brown. Cool 10 minutes before slicing.

Mix flour, yeast, and salt in a large bowl. Add warm water and 3 tbsp olive oil. Stir until shaggy dough forms.

Cover and refrigerate overnight (or at least 8 hours). The slow rise builds flavor.

Pour 3 tbsp olive oil into a 9x13 pan. Transfer dough and gently stretch to fill the pan. Cover and rest 2 hours at room temperature.

Warm remaining olive oil with garlic, rosemary, and thyme in a small pan over low heat for 5 minutes. Let cool.

Preheat oven to 450°F. Dimple the dough all over with your fingers. Drizzle herb oil over the top and sprinkle with flaky salt.

Bake 20–25 minutes until deep golden brown. Cool 10 minutes before slicing.

Mix flour, yeast, and salt in a large bowl. Add warm water and 3 tbsp olive oil. Stir until shaggy dough forms.

Cover and refrigerate overnight (or at least 8 hours). The slow rise builds flavor.

Pour 3 tbsp olive oil into a 9x13 pan. Transfer dough and gently stretch to fill the pan. Cover and rest 2 hours at room temperature.

Warm remaining olive oil with garlic, rosemary, and thyme in a small pan over low heat for 5 minutes. Let cool.

Preheat oven to 450°F. Dimple the dough all over with your fingers. Drizzle herb oil over the top and sprinkle with flaky salt.

Bake 20–25 minutes until deep golden brown. Cool 10 minutes before slicing.

Mix flour, yeast, and salt in a large bowl. Add warm water and 3 tbsp olive oil. Stir until shaggy dough forms.

Cover and refrigerate overnight (or at least 8 hours). The slow rise builds flavor.

Pour 3 tbsp olive oil into a 9x13 pan. Transfer dough and gently stretch to fill the pan. Cover and rest 2 hours at room temperature.

Warm remaining olive oil with garlic, rosemary, and thyme in a small pan over low heat for 5 minutes. Let cool.

Preheat oven to 450°F. Dimple the dough all over with your fingers. Drizzle herb oil over the top and sprinkle with flaky salt.

Bake 20–25 minutes until deep golden brown. Cool 10 minutes before slicing.

Mix flour, yeast, and salt in a large bowl. Add warm water and 3 tbsp olive oil. Stir until shaggy dough forms.

Cover and refrigerate overnight (or at least 8 hours). The slow rise builds flavor.

Pour 3 tbsp olive oil into a 9x13 pan. Transfer dough and gently stretch to fill the pan. Cover and rest 2 hours at room temperature.

Warm remaining olive oil with garlic, rosemary, and thyme in a small pan over low heat for 5 minutes. Let cool.

Preheat oven to 450°F. Dimple the dough all over with your fingers. Drizzle herb oil over the top and sprinkle with flaky salt.

Bake 20–25 minutes until deep golden brown. Cool 10 minutes before slicing.

Mix flour, yeast, and salt in a large bowl. Add warm water and 3 tbsp olive oil. Stir until shaggy dough forms.

Cover and refrigerate overnight (or at least 8 hours). The slow rise builds flavor.

Pour 3 tbsp olive oil into a 9x13 pan. Transfer dough and gently stretch to fill the pan. Cover and rest 2 hours at room temperature.

Warm remaining olive oil with garlic, rosemary, and thyme in a small pan over low heat for 5 minutes. Let cool.

Preheat oven to 450°F. Dimple the dough all over with your fingers. Drizzle herb oil over the top and sprinkle with flaky salt.

Bake 20–25 minutes until deep golden brown. Cool 10 minutes before slicing.