Ingredients :

• 2 cups (500 ml) all-purpose flour
• 1 teaspoon kosher salt
• 1 cup (250ml) hot water
• 1 and a half teaspoons of instant yeast
• 1/2 teaspoon of sugar
• Olive oil
• 1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried rosemary)
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon of fresh thyme
• Sea salt

Preparation :

1. In a bowl, combine flour and salt. To mix together.
2. In a measuring cup, combine hot water, yeast and sugar. Wait for the mixture to act and make small bubbles.
3. Add to flour mixture and mix well with a wooden spoon.
4. Cover with plastic wrap and refrigerate for 8 hours or even overnight.
5. Remove the bowl from the fridge.
6. In an 8″ (round) cake pan, add a little olive oil, then spread the dough.
7. Cover and let the dough rise for about 2 hours.
8. Preheat the oven to 450° (230°C).
9. Brush with a little oil.
10. Use your fingers to poke holes in the dough. Make the holes going to the bottom of the mold, but without going through.
11. Sprinkle with salt and herbs.
12. Place in the oven, immediately reduce to 425°F (218°C) and bake for 22-24 minutes.

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