Ingredients:
- 4 cups bread flour, plus extra for kneading
- 1½ cups warm water (110°F)
- 1 packet or 2 1/4 tsp active dry yeast
- 1 tbsp granulated sugar
- 1 cup EVOO, divided
- 2 tbsp sea salt, divided
- 3 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- Fresh cracked pepper to taste
Directions:
Stir together warm water, yeast, and sugar. Let it sit for 10 minutes; the yeast should bubble and foam if it is alive and well.
In the mixing bowl of a stand mixer equipped with a paddle attachment, add the flour and 1 tablespoon of sea salt, and stir them together. Pour in the yeast mixture and 1/2 cup of EVOO, mixing together on low until the flour is incorporated. Then, increase the speed to medium and mix for 5-6 minutes, or until the dough begins to stick to the bowl but forms a sticky ball.
Tip the dough out onto a lightly floured surface and knead for an additional 5 minutes. Add a bit of oil back into the mixing bowl to coat the bottom, then add the dough back into the bowl and turn it over to coat. Cover the dough with a clean dish towel and let it rise in a warm area - inside the oven with the oven light turned on works great! Let the dough double in size, approximately 1 ½ - 2 hours.
Once the dough has risen, drizzle a 1/4 cup of EVOO on a 9x13" sheet pan, then tip the dough onto the pan. Stretch out the dough on the pan, turning it over once to coat both sides. Use only your fingertips to stretch the dough, avoiding tears and