2 cups (300 g) unbleached all-purpose flour

1 1/2 tsp sugar

1 tsp instant dry yeast

1 tsp salt

3/4 cup (180 ml) warm water

1/4 cup (60 ml) olive oil

2 tbsp chopped fresh herbs (such as thyme, rosemary, oregano)

1 garlic clove, chopped

Fleur de sel, to taste

In a large bowl using a wooden spoon, or in a stand mixer using the dough hook, combine the flour, sugar, yeast and salt. Add the water and combine until a soft ball forms. Knead the dough for 2 minutes on a lightly floured surface or in the stand mixer until smooth.

Gently spread the dough into a lightly oiled 9 x 13-inch (23 x 33 cm) rectangular baking dish. Cover with a damp cloth or plastic wrap and let rise in a warm, humid place for 30 minutes or until the dough has doubled in volume.

Pour the oil onto the dough. Gently spread the dough to the dimensions of the dish, turning to coat with the oil. Make small cavities using your fingertips. Let rise for 30 minutes.

With the rack in the middle position, preheat the oven to 400°F (200°C).

In a bowl, combine the herbs and garlic. Sprinkle over the dough. Generously season with fleur de sel and pepper.

Bake for 25 minutes or until golden brown. Let rest for 5 minutes before serving.

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