Preheat oven to 450F.
Combine 1/4 cup olive oil, minced garlic, thyme, rosemary, and black pepper in a medium skillet. Cook over very low heat, stirring occasionally, for 5 to 10 minutes, but do not allow the garlic to brown. Set aside.
In a bowl, combine warm water, yeast, and honey or sugar. Stir a few times, then let sit for 5 minutes. Add 1 cup of the flour and a 1/4 cup of the garlic olive oil mixture. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
Stir in the remaining 1 1/2 cups of flour and salt. Once the dough comes together, transfer to a floured surface and knead the dough until smooth. Transfer to a large oiled bowl, cover with a warm, damp towel, and let rise for 1 hour in a warm area of the kitchen.
Drizzle some of the garlic olive oil mixture onto a 9 x 13-inch baking sheet, rubbing it all over the bottom and sides. Place the dough into the pan and press it down. Use your fingers to pinch the dough into dimples and then drizzle the top with the remaining tablespoon of the garlic olive oil mixture and sprinkle with Parmesan cheese (or to taste).
Let the dough rise for another 20 minutes until it puffs slightly, then bake for 15 to 20 minutes, or until golden brown.
Transfer bread to a wire rack and cool.
To make "art" with vegetables, see instructions below.
