In a large mixing bowl stir together the yeast and warm water until combined.
Stir in the flour and 1 tsp of the salt until well combined and a sticky dough is formed.
Use a spatula to fold the dough from the sides of the bowl into the center of the bowl, do this a few times.
Spread 2 TBSP of the olive oil around the inside bottom and sides of a 9x13-inch metal baking pan.
Use the spatula the scrape the dough into the oiled pan then spread the dough all the way to the sides evenly in the pan as best as you can.
Brush the top of the dough evenly with 2 more TBSP of oil then loosely cover the pan and set aside to rise in a warm spot for about 90 minutes.
Preheat the oven to 425°F
Uncover the pan then rub your finger with a little oil and make indentations all over the top of the dough using your finger and going all the way to the bottom of the pan.
Sprinkle the thyme, rosemary, and 1/4 tsp salt evenly over the dough.
Place the pan in the preheated oven and bake for about 30 minutes or until lightly browned on top.
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