Instructions

Into a small bowl, combine:

• 2 cups lukewarm water,
• 1 package yeast (2¼ tsp.) plus another two teaspoons, 
• 1 tsp. sugar.

Mix with a spoon. Then cover with a tea towel and let sit for 10 minutes until yeast froths.

• 4 cups bread or unbleached white flour,
• 2 tsp. salt.

Make a well in centre and add:

• yeast mixture (from above),
• 3 tbsp. olive oil.

Mix with your hands or a wooden spoon. Add more water if necessary by wetting hands. When all flour is wet, turn dough onto a flour board (e.g., the kitchen counter). 

First rise

Lightly knead, using only a dusting of additional flour until dough is soft and sticky. Form into ball, oil all around, and place back in bowl. Cover with a tea-towel and let sit in a warm spot for 1½ hours (it should more than double in size).

Second rise

When ready to continue, punch down and don't split the dough into pieces. Oil a pizza pan with hands or spray with Pam. Throw some cornmeal or semolina on the bottom. Place dough and stretch out into corners, using oiled hands. Let sit and rise another hour before topping. Use the oven's proofing option if you have it. 

When your fully risen dough is ready, dress with the following:

• olive oil (brushed on),
• coarse sea salt or kosher salt,
• black pepper,
• maybe oregano,
• definitely rosemary,
• sliced cherry tomatoes (seasoned with salt, pepper, and olive oil) pushed into the dough.

Bake at 400°F for 30 minutes. Then check to see if the bottom is lightly brown.

If not yet brown, remove from oven and let cool a few minutes. Then remove from pan and bake again, right on the rack, until the bottom is brown (approx. another 10 minutes).

Cut up and serve as bread or slice in half (like a loaf), stuff with cold meat, and serve as a sandwich.