Jun 17, 2008
2 1/2 tsp active dry yeast
1 cup lukewarm water
2 tbsp olive oil
2 cups unbleached flour, + more for kneading
1 tsp salt
2 tbsp chopped fresh thyme
1 1/2 tbsp finely chopped rosemary
1/2 tbsp rosemary dipped in olive oil for drizzling
In your measuring cup mix the yeast with 1/4 cup of lukewarm water. Let it stand for 10 min until creamy. Stir in the remaining lukewarm water and the olive oil. Transfer the mixture to your food processor. Add 1 cup of the flour and the salt and zap until smooth. Add the thyme and rosemary and mix well, then add remaining 1 cup of flour gradually until dough comes together in rough mass.
On a lightly floured work surface, knead the dough until smooth and velvety, 8-10 min. It will be soft. Lightly oil a bowl, please the dough in it and turn the dough to coat with oil. Cover with plastic wrap and let rise in a warm place for 1 1/2 hours. The dough will double in size (or triple)
Divide the dough in two and knead briefly. Lightly oil an 8 inch round cake pan and place dough in it. Stretch gently to achieve an even thickness. Cover with a kitchen towel, move to a warm place and let rise, until soft and puffy, for about 40 min.
Preheat oven to 475 F.
Using fingertips, dimple the dough in several places, leaving indentations about 1/2inch deep. Cover with towel and let dough rise in a warm place for another 20 min.
Top the risen dough evenly with Gruyere cheese, salt and pepper to taste. Drizzle the top with the olive oil mixture (be sure not to use too much oil, just enough to moisten the dough). Cook for 15 or until golden.