SPRINKLE YEAST OVER 1 c WARM WATER AND LET DISSOLVE ABOUT 10 MINUTES. MIX DRY INGREDIENTS USING FIVE c OF FLOUR TO START AND THEN ADD YEAST WATER AND LEFT OVER WATER AND OIL. ON LIGHTLY FLOURED SURFACE, KNEAD DOUGH UNTIL SMOOTH AND ELASTIC ADDING MORE FLOUR IF REQUIRED. PLACE IN LIGHTLY GREASED BOWL TURNING ONCE TO COAT TOP WITH OIL. LET RAISE DOUBLE IN BULK AND PUNCH DOWN. TRANSFER TO LIGHTLY FLOURED AND KNEAD GENTLY FOR 1 MINUTE. LIGHTLY GREASE A 14 INCH PIZZA PAN AND ROLL DOUGH OUT TO FIT MAKE 1/2 INCH INDENTATION WITH FINGERTIPS AND LET RAISE 30 MINUTES. ADJUST LOWER RACK TO BOTTOM OF OVER AND LEAVE BROIL RACK IN OVER. PREHEAT TO 425* AND PLACE 1 c OF ICE CUBES IN A PAN ON TOP RACK. BRUSH BREAD WITH 1 Tb OIL AND SPRINKLE ON SEA SALT. COOK 30 MIN. UNTIL BROWN AND TAPS HOLLOW. BRUSH WITH 1 Tb OIL AND ADD THYME. Serve with Herb infused oil. From Good Housekeeping. By valerie@nbnet.nb.ca (valerie) on Mar 18, 1997.

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