In a small bowl, stir together the yeast, sugar, and warm water. Set aside to let the mixture bloom and become foamy.
In a large bowl, stir together the flour, salt, rosemary, and thyme until combined. Once the yeast mixture is just foamy, pour it into the dry ingredients and stir together with a spatula until a wet dough forms.
Cover the dough tightly in plastic wrap (using the same bowl) and place in the fridge to rise for 8-12 hours, or until the mixture is puffy, has bubbles, and has grown dramatically in size.
Lightly grease a 9 inch cake pan with about 1 tbs. of the olive oil. Place the dough in the pan, and cover with plastic to let the dough rest for about 20 minutes. In the meantime, preheat your oven to 425 degrees.
Once the dough is rested, drizzle the remaining olive oil over the top of the dough, and use your finger to press the dough out to the edges of the pan, creating dimples all over the top of the dough. Lightly sprinkle some salt over the top.
Bake in the preheated oven for 20-22 minutes, or until the top is a medium golden brown. Cool for a few minutes before serving warm. Enjoy!