2tablespoons(36 g) kosher or fine sea salt plus more for the top
Freshly ground black pepper
Assorted fresh herbs and vegetables plus olives and capers, if desired
Combine the olive oil and garlic in a small saucepan and warm over low heat just until the oil is warm to the touch. Remove from heat and let cool. Pour ¼ cup of the oil into a small container, trying to leave the garlic settled at the bottom of the pan. Save both for later.
Dissolve the yeast in the warm water and honey. Let sit until foamy, about 5 minutes.
In a large bowl, combine the flour, corn starch, baking powder, and 2 tablespoons of salt. Pour the yeast mixture over the flour mixture, add the ½ cup of olive oil along with the minced garlic and stir to combine. The dough will be soft, more like a batter than dough. Cover the bowl with a towel or plastic wrap, place in a draft-free warm part of the kitchen, and allow to sit until doubled in size, about 1 hour.
Line a half-sheet pan with parchment paper and brush with some of the reserved olive oil. Sprinkle lightly with salt and pepper. Scrape the dough into the pan and with damp hands, press the dough to the edges of the pan. Brush with olive oil, cover with a towel or plastic wrap, and let rise again for 30 minutes.
Preheat the oven to 450°F.
Decorate the focaccia as desired. Brush the vegetables lightly with olive oil and sprinkle with a little salt and pepper.