This light and airy bread is delicious with sun-dried tomatoes and herbs!
4 tsp active dry yeast
Pinch of sugar or honey (to activate the yeast)
2 cups warm water
1 tsp salt
5 cups unbleached all-purpose flour
1/4 cup extra virgin olive oil
1/2 cup of herbs (such as rosemary and thyme)
1/2 cup sun-dried tomatoes
Dissolve yeast in water and sugar. Let stand until foamy.
Mix 3 cups of flour with yeast mixture, and then add the rest of the flour until the dough clears the side of the bowl.
Beat hard using stand mixer, or by hand, at least 10 minutes. (Dough should be moist and pliable.)
Place dough in oiled bowl and cover with plastic. Let double in size.
Mix in by hand: sun-dried tomatoes & herbs.
Shape and let rise on baking sheet. (Diameter should be about 10"x15") Cover and let rise until it doubles. While the dough is rising, preheat the oven to 425*F.
Just before baking, dimple the dough with your knuckles, and drizzle with olive oil. Bake for about 20 minutes, or until light golden brown.