In 1 small bowl combine:
1/2 tbsp sugar, 1 tbsp yeast, 6 tbsp water (a little more than 1/3 cup).
Cover with plastic wrap, let it rise for 5 -10 minutes.
In a second larger bowl, or cuisinart, mix:
3 1/2 cups all purpose flour
1 cup warm water
1 tbsp course salt
1/2 cup olive oil
2 tbsp fresh rosemary
1 tbsp fresh thyme
Knead it in a bowl until wet and sticky.
Transfer to floured surface and work it for a minute, then spread it out on an oiled baking tray, pressing into with finger tips.
Let it rise there for 30 – 40 minutes, then brush on some nice EVOO and a sprinkle of both course salt and rosemary. You can also put on some nice olives, tomatoes, zuchini….whatever you like.
Bake in pre-heated oven for 20 – 30 minutes
Remove from oven and cut up as you like, and enjoy.
I love this recipie because I first made this with my fellow chef students at culinary school and the experience was amazing.
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