Ingredients
1½cupswarm water
1tspactive dry yeast
4cupsall-purpose flour
½tbspbasil,dried
½tbspground savory
½tbspthyme,dried
½tbsprosemary,dried
2tbspsea salt
4tbspolive oil,divided
2tbspcornmeal
Preparation
Pour water into a large bowl. Sprinkle yeast into the water, and let it stand undisturbed until dissolved.
Stir in flour, herbs, sea salt, and 2 tablespoons of oil until well blended. Mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms.
Turn the dough out onto a lightly floured surface, and knead until smooth and elastic. Form into a ball, and place into an oiled bowl. Flip the dough to coat the surface.
Cover the bowl with a clean dishtowel, and let it rise until doubled for about 1 hour.
Punch dough down, and divide in half. Shape into irregular ovals, about 1½-inch thick. Sprinkle cornmeal over 2 baking sheets; transfer the dough to pans.
Brush each loaf with the remaining olive oil, and sprinkle the remaining herbs on top.
Make several slashes in the bread, cutting through the dough with a knife. Cover the loaves with clean dishtowels. Let rise again until the dough begins to rise again, about 20 minutes.
Place baking sheets into a preheated 450 degrees F oven.
Quickly splash a small amount of water onto the floor of your oven to create steam, and close the oven door. Bake until golden, about 20 minutes.
