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Make your infused olive oil by combining the olive oil, garlic, and herbs and cooking on medium for about 3-5 minutes until aromatic but not browning. Place it in another bowl to cool slightly.
Preheat your oven to 375 F and mix all the dough ingredients in a stand mixer (you don't need to bloom the yeast if using rapid rise yeast, but if using regular, bloom it in warm water with the sugar first for 5 mins before adding the flour and salt. Kneed the dough for 5-10 mins until it comes together and is stretchy and elastic.
Add some olive oil to the bottom of a sheet pan (I used a half sheet pan but you could use a full or whatever pan you have), then tip the dough out onto the pan, coat it with the oil, and spread it out with your fingers.
Top with ⅔ of your olives and cheese, sprinkle a little salt, then fold one side so it meets the middle, and the other side over that (a letter fold). Turn it around so it fits in the pan. Then cover and let rise for 30-45 minutes until doubled in size.
Once risen, dimple the dough all over with your fingers by pressing down firmly, then top with additional olives, cheese, and sea salt, and bake for 35-45 mins or until nicely golden brown all over the top.
Brush with leftover infused oil and sea salt and enjoy!