My recipe is for a small pan for convection oven. This can be doubled and you can add any herbs and flavors you like.
1/2 cup warm water 110 degrees
1 heaping teaspoon of yeast (make sure it's not expired)
1 teaspoon of honey and sugar and mix give it 5 minutes
Have a 1/2 cup of white wine on the side (not to drink)
1 cup a/p flour
1 cup bread flour
1 teaspoon sugar
1 Tablespoon Olive oil (the good stuff)
1 heaping teaspoon of fresh grated parmeggiano reggiano cheese
1 Tablespoon of snipped chives
1/2 crushed garlic into a paste with kosher salt
1/8 teaspoon Kosher Salt
1 teaspoon Italian Seasoning
1 Tablespoon basil chopped
Once the yeast is foaming, add to all above ingredients turn out to floured board and
knead for 5 minutes use an egg timer. ( You don't have to knead) But I prefer to do so.
You will need about 1/2 cup flour on the side to knead into dough and you'll know when it's done. It's no longer sticking. I roll into a ball and place in a bowl with some olive oil on the bottom, sprinkle
some olive oil on top and cover bowl with saran wrap and cover with towel and let proof for an hour.
Punch down then turn out into a small round pan 9" prepared with olive oil, or square pan,
using your fingertips make dimples in the dough and spread out. Cover with the saran wrap and towel and let rise for the 2nd time 30-40 minutes. Sprinkle a little olive oil and then sprinkle flaked Kosher Salt all over.
In a preheated oven 400 degrees, bake 15 minutes then turn and bake another 13-15 minutes until golden brown. Voila!! Bon Appetit.
The above shot is the final subject so yummy the same day. Next make toast.