-
1
Dissolve the yeast and sugar in 2 cups of the water and let sit about 10 minutes, or until the yeast begins to bubble.
-
2
If you are working the dough by hand, put the flour, salt, and 2 tablespoons each of the rosemary and oregano in a large bowl.
-
3
Add the yeast mixture and enough additional water to make a sticky dough.
-
4
Turn out onto a floured work surface and knead for about 10 minutes by hand.
-
5
Let rise in a greased bowl, covered with plastic wrap, for 1 hour.
-
6
If you are using an electric mixer, put the yeast mixture in the mixing bowl.
-
7
Add the flour, salt, and 2 tablespoons of the rosemary and oregano and, using the mixers dough hook, work the dough for 15 minutes.
-
8
Turn into a greased bowl and let rise, covered with plastic wrap, for 1 hour.
-
9
Punch the dough down and knead 10 minutes by hand or 5 minutes in the machine.
-
10
Turn the dough into the greased bowl and let it rest again, covered, for another hour.
-
11
It should be very elastic.
-
12
Preheat the oven to 450F degrees and grease 2 cookie sheets.
-
13
Divide the dough in half and form 2 balls; let rest, covered, 15 minutes.
-
14
Roll out each ball of dough, then stretch it as thin as possible, to a rough circle about 18 inches in diameter.
-
15
Place on the cookie sheets and bake for a total of 8 minutes, turning once after 4 minutes and again after 3 minutes, switching racks if using one oven.
-
16
Flip once more, then brush the top with olive oil and sprinkle with remaining rosemary, oregano, and sea salt.
-
17
Return to the oven for another 30 seconds or until slightly golden.
-
18
Place the bread on the table and let your guests use their hands to tear it apart.
-
19
Serve immediately.
