Things You'll Need:
- 1 Tbsp. sugar
- 1 cup warm water (temperature 105 degrees)
- 1 envelope of active dry yeast
- 1/4 cup of extra virgin olive oil
- 3 Tbsp. of oil for bowl, baking pan and bread
- 1 Tsp. salt
- 4 cups of all-purpose flour
- 1 Tbsp. sage
- 1 Tbsp. rosemary
- 1 Tsp. coarse salt
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Step 1
In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over water, stir gently until dissolved.
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Step 2
Let stand in a warm place until a thin layer of foam forms on the surface, about 5 minutes.
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Step 3
With a bowl using a heavy duty electric mixer, combine oil, salt, 3 cups of flour and the yeast mixture.
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Step 4
Beat at medium speed until dough is elastic.
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Step 5
Add 1/2 cup more of the flour, beat until dough is stiff.
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Step 6
Transfer dough to lightly dusted (with flour) cutting board. Knead until smooth and elastic.
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Step 7
Add remaining flour as necessary to make dough not sticky. Shape dough into a ball.
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Step 8
Place in well-oiled bowl and turn dough to coat completely. Cover the bowl tightly with plastic wrap.
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Step 9
Let rise in a warm, draft-free place until doubled in size--1 to 3 hours.
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Step 10
Gently punch down the dough roll on a dusted board.
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Step 11
Form a rectangle and place on a cookie sheet.
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Step 12
Pat the dough evenly, cover and let rise for 30 minutes.
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Step 13
With your fingertips, make indentions about 1 inch apart all over the surface. Brush dough with olive oil.
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Step 14
Then sprinkle with sage, rosemary and salt.
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Step 15
Bake until golden brown about 15 minutes.
