Combine 1 tablespoon water, 1 tablespoon olive oil and 1 teaspoon of fresh minced herbs or ½ teaspoon dried herbs. Let sit while making bread. To be drizzled over dough before baking.

Proof yeast and sugar in ½ cup warm water – 105-115 degrees F until foamy and bubbly.

In a bowl, combine flour, salt and olive oil.

Add in yeast mixture and mix to combine. Dough will be sticky.

Cover and allow dough to rise for 30 minutes.

Add 1 – 1 ½ tablespoon olive oil into 9 x 7 inch sheet pan, brush to coat pan. You want a lot of oil.

Add dough and stretch to fit pan, if dough springs back, let it sit, covered, for 5 minutes for gluten to relax.

Preheat oven to 400 degrees F.

After dough is stretched to pan, cover with plastic wrap and let rise 30 minutes.

Dampen your fingers and dimple the dough.

Drizzle herbed olive oil over dimpled dough and allow it to fill in the dimples.

Bake for 15 minutes or until golden brown.

After baked, remove from pan and let it cool on a baking rack, this will keep the bottom of the dough crispy.