This is a large recipe making 2 8 inch rounds that you bake in a cake pan to give you uniform size and depth.
I like mine crispy, so I cover the surface with olive oil before I bake it. If you want it softer, wait to put olive oil on the surface until after it is cooked, just after you remove it from the oven.
2 1/2 tsp. (1 pkg.) dry active yeast
1 cup luke warm water (105 degrees F)
2 Tbls. olive oil
2 cups unbleached all-purpose flour (plus more for kneading)
1 tsp. salt
2 Tbls. fresh chopped chives or 1 1/2 Tbls. dried
1 Tbls. fresh chopped thyme or 1 tsp. dried
1 Tbls. fresh chopped summer or winter savory or 1 1/2 tsp. dried
1 1/2 tsp fresh rosemary, chopped fine or 1/2 tsp. dried crumbled
olive oil for surface
In a large mixing bowl, stir the yeast into 1/4 cup of lukewarm water. Let stand for 10 minutes until creamy, about 10 minutes. Stir in the remaining 3/4 cup water and the olive oil. Add 1 cup of the flour and the salt and whisk until smooth. Add the herbs and mix well. Then stir in the remaining 1 cup of flour 1/2 cup at a time until the dough becomes a rough mass (much like making scones only more dense.)
On a lightly floured work surface knead the dough until smooth and velvety. About 8 to 10 minutes. It will be soft. Lightly oil a bowl and place the dough in it and turn the dough to coat with oil so it does not dry out. Cover the bowl with plastic wrap and put in a warm place to rise until doubled in size. Depending on temp this should take about 1 1/2 hours.
Divide the dough into 2 equal portions and knead briefly. Oil two 8-inch round cake pans. Place each portion of dough in the prepared pan and gently stretch it out to the edges, pulling it from the center outward to achieve an even thickness. Cover the pans and set aside for 10 minutes to rest. If needed continue to coax the bread out to an even thickness. Cover with kitchen towels and let rise until almost doubled and very soft and puffy. This will take about 45 minutes.
Preheat the oven to 475 degrees. Dimple the dough with your fingertips in several places leaving indentations about 1/2 inch deep. Cover the the pans and let rise for 20 more minutes. Then drizzle or brush with olive oil and slip into the oven and bake until golden brown and cooked thorough, about 15 to 18 minutes. Remove from pan. Serve hot or at room temperature. They will keep for 2 to 3 days if sealed in a plastic bag.
You can sprinkle the loafs with additional finely chopped fresh or dried herbs when you brush on the olive oil.