In a cold medium saucepan or skillet, combine olive oil, 4 BV Celano herb blend and pepper. Place pan over low heat then cook, stirring occasionally 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
In a large bowl, combine the warm water, yeast and honey. Stir a few times then let sit for 5 minutes. Now, add 1 cup of the flour and a 1/4 cup of the infused herb-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 the salt. Once the dough comes together, transfer to a floured board and knead the dough 10 to 15 times until smooth. Transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
After 1 hour, heat oven to 450 degrees F (230 degrees C). Then, use two tablespoons of the remaining herb-garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (note if you do not have this pan size you can use a 9-inch by 13-inch rimmed baking dish with taller sides.)
Transfer dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough (the whole dough should look like dimples) then drizzle the top with the remaining 2 tablespoons of the herb-garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly then bake 15 to 20 minutes or until golden brown. Transfer focaccia bread to a cooling rack and cool.