Combine the olive oil and herbs in a small skillet set over low heat and cook, stirring occasionally for 5 or 8 minutes.  Watch closely, do not let the garlic brown.  Set aside to cool.

Add warm water to a large bowl and sprinkle the yeast over the top and allow to dissolve, about 3-5 minutes.  Stir in the oil, salt, garlic and herbs.  

Add half of the flour and stir with a spoon, about 1 minute.  Add the remaining flour and stir to incorporate it together.  

Tip the dough out onto a lightly dusted surface and knead by hand for 8 to 10 minutes until it becomes smooth and elastic.  The dough will be a little sticky at first, but do not add additional flour.  

Oil another bowl with olive oil and place the dough in and turn it to coat it with oil.  

Cover the bowl with plastic wrap and let it rise for 30 to 45 minutes in a warm area of the kitchen.

Line a 10x15-inch pan with parchment paper and brush with olive oil.  Gently transfer the rested dough to the pan and stretch the dough until it fills the pan. 

Drizzle the dough with 3 or 4 tablespoons of the garlic herb oil and spread it gently with your fingers while pressing dimples lightly in the dough.  Sprinkle the focaccia generously with flaky salt.

Let the dough rise in the pan, uncovered for 30 minutes until puffed.  

While the bread is rising in the pan, preheat the oven to 400°F

Transfer the pan to the middle rack of the oven and bake the focaccia for 15 to 18 minutes, until light golden brown.

Remove from the oven and transfer the focaccia from the pan to a cooling rack, allow to cool for 15 minutes before slicing.  

Serve the garlic herb oil as a dip with warm slices of focaccia bread.