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1
Pour 1 cup lukewarm water into small bowl; sprinkle with yeast.
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2
Let stand until yeast dissolves, about 10 minutes.
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3
Place 2 cups flour in large bowl.
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4
Make well in center of flour.
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5
Pour yeast mixture into well.
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6
Using fork, stir until dough comes together.
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7
Knead in bowl, adding enough flour 1/4 cup at a time to form slightly sticky dough.
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8
Transfer to floured work surface.
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9
Knead until dough is smooth and elastic, about 10 minutes.
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10
Coat bowl with 1 tablespoon oil.
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11
Add dough; turn to coat.
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12
Cover bowl with plastic wrap.
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13
Let stand in warm draft-free area until doubled, about 1 hour 15 minutes.
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14
Brush 11-inch-diameter tart pan with removable bottom or baking sheet with 1 tablespoon oil.
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15
Punch down dough.
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16
Turn out onto floured work surface and shape into 11-inch round.
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17
Transfer dough to prepared tart pan or baking sheet.
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18
Cover loosely with plastic.
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19
Let rise until dough is almost doubled, about 30 minutes.
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20
Preheat oven to 400F.
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21
Press fingertips into dough, creating indentations.
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22
Brush with remaining 2 tablespoons oil.
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23
Sprinkle with salt.
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24
Bake until golden, about 28 minutes.
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25
Cool bread in pan on rack 10 minutes.
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26
Remove bread from pan; cool completely.
