Servings: 4-6
Preparation Time: 3 hours
Ingredients:

2 - 3 sprigs fresh rosemary
4-6 sprigs fresh thyme
4 medium cloves of garlic
1/3 cup Extra virgin olive oil
1 cup warm water
2 1/4 teaspoon dry yeast
1 1/8 teaspoon table salt
1 teaspoon kosher sea salt
3 cups bread flour

Cooking Instructions:

I usually use the bread machine's "dough" cycle to make this, but it isn't required. To start, clean and de-stem the herbs and chop well with the garlic. Next knead the olive oil, water, flour, yeast, table salt and the herb mixture. Let rise to double in size at least twice. Coat the inside of a pie pan liberally with olive oil. Press the dough into the pan, coating it with oil and creating lots of little depressions with your fingers. Note: The more oil you use the more crusty the bread will be. Sprinkle the sea salt over the dough. Bake in an oven at 375 degrees for 30 minutes.

I'm still experimenting on which herbs and how much of each herb. You might consider adding oregeno to the mix. I've also used a dash of garlic salt in the dough and had decent results. Though be careful, too much salt will kill the yeast and the bread wont rise.