1 pkg. active dry yeast
1 c. lukewarm water
3-3 1/4 c. bread flour
1 tsp. salt
1 tbsp. olive oil
Cornmeal for sprinkling
1/4 c. olive oil
1 1/4 tsp. dried rosemary
1 tsp. dried sage

Dissolve yeast in water. Combine 2 1/2 cups flour and the salt. Stir in yeast mixture and the oil. Knead dough about 10 minutes, working in 1/2-3/4 cup more flour so that the dough is still soft but no longer sticky. Put dough in an oiled bowl, cover with plastic wrap and let rise until doubled in bulk, 45-60 minutes. Punch down dough. Cover and let rise again until doubled, 45-60 minutes. Punch down and let stand 10 minutes before shaping.

Make dough. Oil a 10 x 15 inch jelly roll pan and sprinkle with cornmeal. Press dough into pan. Cover and let rise 30 minutes. Combine oil and herbs. Heat oven to 475 degrees. Tap dough all over with fingers for a dimpled top. Drizzle herb mixture over dough. Bake until golden, about 10 minutes.