1 cup lukewarm water
1 tablespoon extra virgin olive oil
3 cups bread flour
1 tsp. salt
1 tablespoon sugar
2 1/4 tsp. (1 pkg.) active dry yeast
3/4 tsp. basil
1/4 tsp. oregano
1/2 tsp. rosemary

Combine 1 cup flour and herbs with other dry ingredients, including yeast. Heat water to 120°F and add to dry ingredients; beat with electric mixer for 4 minutes. Switch to dough hook and gradually add enough remaining flour to make a soft dough. Knead for 6 minutes. Form a ball and place dough in an oiled bowl, turning dough in bowl to coat on all sides with oil.

Allow to rise in a warm place until dough has doubled in volume. Punch dough down, then stretch and flatten dough to a 14-inch circle. Press fingers into the dough to dimple the surface. Brush generously with olive oil.

Sprinkle lightly with more oregano, basil and rosemary. Top with shredded or grated cheese, if desired. Oil cured black olives and sun-dried tomatoes (packed in oil), anchovies, shreds of provolone, roasted red peppers, salami or pepperoni, crumbled blue cheese, thinly shredded onions, are all great topping possibilities to choose from!

Bake in preheated 375°F oven 25 to 30 minutes or until golden brown. Serve warm or cool. Slice into smaller wedges for snacks.

Submitted by: CM