1 cup lukewarm water
1 tbsp olive oil
3 cups flour
1/2 tsp salt
1 tsp sugar
1 tsp yeast
1 tbsp chopped fresh sage
1 tbsp chopped red onion
coarse sea salt
coarsely ground black pepper
Dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
Mix together the flour and salt in a large bowl and make a well in the center. Add the yeast mixture to the dry ingredients and mix into a soft dough. Turn the dough out onto a lightly floured surface the knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled in bulk (1 - 1 1/2 hours).
Punch down the dough and turn out onto a floured surface. Knead in the sage and onion. Shape the dough into a ball, then roll out into a round of about 10 inches (pizza pan size). Cover and let it rise again until doubled, about 15 minutes. Meanwhile, preheat the oven to 400.
Poke dimples in the bread and drizzle olive oil on top, then sprinkle with salt and pepper. Bake at 400 degrees for 20 - 25 minutes, until golden.
Serve warm. Tastes delicious dipped in olive oil and balsamic vinegar.
I often am really lazy and use 1 tsp dried sage and 1/2 tsp onion powder in place of fresh, and it works just fine. I have also used other spices, rosemary, thyme, oregano to change the taste a little.