8 tsp. EVOO
2 tsp. Herb mix (rosemary, sage & thyme)
1/2 tsp. black pepper
5 tsp. sugar
5 tsp. salt
1 envelope dry active yeast
5 1/2 cup flour
2 cups warm water (105 degrees F)
Mix the water, yeast and 2 tablespoons of flour in a large bowl. Let stand until foamy — about 5 minutes.
Then add the olive oil, herbs, salt and sugar. Slowly mix in the water so that a dough forms.
Remove from the bowl and knead on a lightly floured counter for about 10-15 minutes, until the dough is smooth and elastic.
Shape the dough into a ball and place in a lightly oiled bowl, cover with a tea towel and let rise in a warm place until doubled — about 1 hour.
Remove the risen dough from bowl and press dough flat. Roll the dough up from one side and tuck the edges under to form a log. Place in a lightly oiled loaf pan. Cover again with the tea towel and let the dough rise until it doubles again.
Bake for 30-40 minutes in a preheated oven at 370F. Remove from the oven and let cool before slicing.