Rosemary Flatbread - cooking recipe

Ingredients

1 cup water
1 package yeast, quick-rising
1 teaspoon honey
3 cups unbleached flour
3 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 1/2 teaspoons salt

Preparation

Preheat oven to 400 degrees.
In a large bowl, stir together the water, yeast and honey.
Add 1 cup of the flour.
Beat well with a wire whisk until smooth and creamy.
Let rest at room temperature for 5 minutes.
Add 2 tablespoons of the olive oil, rosemary, sage, salt and a second cup of flour.
Whisk hard for 3 minutes or until smooth.
Add the remaining 1/2 to 1 cup of flour a little at a time with a wooden spoon until a soft, sticky dough is formed.
Turn the dough out onto a lightly floured surface and knead lightly for 3 minutes.
Coat a baking sheet with vegetable cooking spray.
Place the dough on the baking sheet and shape into a 9-inch round that is 1-inch thick.
Brush with the remaining 1 tablespoon of olive oil.
Bake for 20-25 minutes or until golden brown.