Ingredients

3 Cup flour
1 Package dry yeast
1 Teaspoon sugar
1/2 Teaspoon garlic powder
1 Teaspoon each of 3 fresh herbs (rosemary, chives, sage, thyme, minced fresh garlic) or 1 teaspoon dried Italian seasoning
3/4 Teaspoon salt
1/8 Teaspoon cracked black pepper
1 Cup hot water
4 Tablespoon olive oil, divided
2 Tablespoon yellow cornmeal
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Toppings, if desired:
1 Cup thinly sliced red onion, sauteed in 1/4 cup butter until soft
Parmesan cheese
Sliced cherry tomatoes wilted in olive oil
coarsely cracked black pepper
Coarse salt

Instructions

In a large bowl, combine flour, yeast, sugar, garlic powder, herbs of choice, salt and pepper. Stir in hot water and 2 tablespoons olive oil. Turn out onto a lightly floured surface and knead for 3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes. Punch down, cover and let rest for 5 minutes. Sprinkle cornmeal on greased baking sheet. Either roll and press dough to fit 10 x 15-inch jelly roll pan (cut into squares to serve) or divide into two balls and roll and press to make two 10-inch circles (cut into wedges to serve); place on baking sheet. Brush with remaining olive oil. Using the handle of a wooden spoon (or your fingers), press into top of dough to make indentations. Add additional toppings, if desired. Let rise until doubled. Bake at 375 degrees for 25-30 minutes.

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