1 teaspoon (5 ml) (2 ¾ gm) active dry yeast
3 cups (720 ml) (420 gm) (15 oz) all-purpose (plain) flour, plus more for rolling
3 tablespoons (45 ml) of extra virgin olive oil
1 teaspoon (5 ml) (5 gm) sugar
1 large egg whisked with 1 tablespoon (15 ml) water, for egg wash
sea salt, for sprinkling
1/4 cup (60 ml) (7 gm) (¼ oz) fresh rosemary or thyme ( I used rosemary)
Place the water in a medium sized bowl and sprinkle the yeast. Let stand until the yeast is foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until a dough forms.
Preheat oven to moderate 350°F/180°C/gas mark 4. Divide dough into 16 equal portions and cover with plastic wrap. Roll out each piece to approximately 4″x10″ (10cm x 26cm) on a lightly floured surface. Transfer to parchment lined baking sheet. Brush with the egg mixture and sprinkle with sea salt and herbs.