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1 tsp granulated sugar
1/4 cup warm water
1/4 oz active dry yeast

3 1/4 cups all-purpose flour
1 tsp salt

2 tsp olive oil
1 cup water

2 tbsp. olive oil (or cooking spray)
1 tsp ground rosemary
1/4 tsp dried thyme
1/4 tsp ground sage
1/4 tsp Whole oregano
sprinkle coarse sea salt

Stir sugar and warm water together in small bowl. Sprinkle yeast
over top. Let stand 10 minutes. Stir to dissolve yeast.

Measure flour and salt into large bowl. Stir. Make a well in
center. Add yeast mixture to well. Stir with wooden spoon until
mixed. Make a well once more. Add olive oil and remaining water
to well. Stir. Turn out onto floured surface. Knead for 8 to 10
minutes until smooth and elastic. Place in greased bowl, turning
once to grease top. Cover with tea towel. Let stand in oven with
light on and door closed for 1 to 1 1/2 hours until doubled in
bulk. Punch dough down. Place on greased baking sheet. Press or
roll out to 12 inch circle. Makes 1 round flat bread. Make dents
with finger in surface. Drizzle with olive oil allowing it to pool
in dents. Mix rosemary, thyme, sage and oregano. Sprinkle over
top. Sprinkle with salt. Let stand, uncovered for 30 minutes.
Bake in 400F oven for about 25 minutes. Serve warm or cold, cut
in wedges.


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