Ingredients

• 1.75 c. warm water
• 2 tsp. sugar
• 1/4 oz. active dry yeast, 2.25 tsp.
• 500 g all purpose flour (3 cups)
• 2 tsp. salt
• 6 Tbsp extra virgin olive oil
• Rosemary and other herbs

Steps

1. Stir together water, sugar, and yeast. Stir and set aside about 5 minutes until the yeast is foamy
2. Add the flour and salt to the bowl and mix on low until a shaggy dough forms. A very elastic, sticky dough should form and begin grabbing the sides of the bowl
3. Brush a large bowl with 2 Tbsp olive oil. Put dough in bowl, brush olive oil on top, cover and let rise for 60-90 minutes.
4. Grease a 9x13 with olive oil or butter. Transfer dough into pan and press it into the edges. Cover and let double in size for 45 minutes.
5. Drizzle olive oil, butter, garlic, salt, rosemary, and any other herbs on the bread. Bake at 425 for 25 minutes

Notes

• Cover you hands in olive oil when working with the dough. It is very sticky
• Sub out all purpose flour for vital wheat gluten. I have had success with 3 Tbsp.