Prepare the Dough: In a large mixing bowl, combine 4 c. all-purpose flour (500g) and 1 ½ tsp. salt. Once the yeast is foamy, add it to the dry ingredients along with 2 tbsp. olive oil (30g). Mix with a wooden spoon or your hands until a shaggy, sticky dough forms—no need to knead extensively, just ensure everything is combined.

First Rise: Cover the bowl with a damp kitchen towel or plastic wrap. Let the dough rise at room temperature for 1-2 hours, or until it doubles in size. For a deeper flavor, refrigerate it for 8-24 hours instead.

Shape the Dough: Generously oil a 9x13-inch baking pan with olive oil. Transfer the dough to the pan and gently stretch it to fit, pressing it out with your fingertips. It’ll relax further during the next rise.

Second Rise: Cover the pan and let the dough rise for another 30-45 minutes, until puffy. Preheat your oven to 425°F (220°C) during the last 15 minutes.

Add Toppings: Use your fingertips to dimple the dough’s surface, creating wells. Drizzle 3 tbsp. olive oil (45g) over the top, letting it pool in the dimples. Sprinkle the rosemary, thyme, oregano, and garlic (if using) evenly, then finish with coarse sea salt and black pepper.

Bake: Bake for 20-25 minutes, or until golden brown and hollow-sounding when tapped. Rotate the pan halfway through for even baking.

Cool and Serve: Let it cool in the pan for 5-10 minutes, then transfer to a wire rack. Slice into squares or strips and serve warm.