Instructions

1. In a heavy bowl, mix water, yeast & 2 tsp flour. Let proof 5-10 minutes.
2. Add Olive Oil, Flour and salt, gently mix with a spoon. Dough will be very sticky, do not over flour or mix/knead aggressively.
3. Let dough rest 20 minutes in bowl, tightly covered.
4. On an unfloured surface press dough out flat and fold in half (you may need to scrape it free with a bench scraper for this). Repeat three times.
5. Return dough to bowl, cover tightly, and let rise 2 hours.
6. Remove 2/3 of the dough from the bowl, and on a lightly floured piece of parchment, form into a ball and roll out until it is approximately circular, and 1/2" thick.
7. With a brush, remove any loose flour from the top of the dough and coat with herbs, leaving space between them.
8. Roll out the remaining dough into a thin circle of the same diameter as the rest.
9. Place carefully on top of the main loaf, and roll gently to remove air bubbles. (I let the weight of the rolling pin do the work and only move it along the surface without pressing down at all.
10. Invert your bowl over the top and let rise 2 hours (if your bowl may touch the dough it is a good idea to rub a little oil on it so that it will not stick)
11. 1 hour before baking, preheat your oven to 450 with a cast iron skillet with a lid on the middle shelf.
12. Using a brush, oil the surface of the dough generously.
13. Push down dimples over the surface of the dough, pushing your finger almost through to the bottom.
14. sprinkle salt over the top of the dough.
15. Transfer dough, still on parchment, onto the hot skillet and bake covered for 10 minutes.
16. Remove lid from skillet, and parchment from under dough.
17. bake and additional 10 minutes.
18. Remove from oven and cool on a wire rack. Serve warm.