Recipes

In medium bowl, whisk together 2 cups warm water, 2 tbsp oil, Italian Herb Base and honey.

In large bowl, whisk together flour and yeast.

Pour liquid mixture into flour mixture. Using wooden spoon, mix until combined and a shaggy, wet dough forms. Cover and set aside at room temperature for 45 minutes to 1 hour or until almost double in size.

Meanwhile, grease a 13 x 9-inch baking pan with remaining 2 tbsp oil and butter.

Using large spatula or oiled hands, pick up one side of the dough in the bowl, stretch it and fold it over onto the remaining dough. Turn the bowl one-quarter turn and stretch and fold the dough again. Repeat turning the bowl by one-quarter turn and stretching and folding the dough 2 more times, scraping down any dough sticking to the sides of the bowl. Transfer to prepared dish.

Spread dough in dish, stretching out toward each corner (it won’t stretch all the way at this point and that’s okay). Cover with lightly oiled plastic wrap to prevent dough from sticking. Let dough rise for 1 to 1 1/2 hours or until dough has almost reached the top of the dish.

Preheat oven to 450°F.

In small bowl, whisk together oil and Italian Herb Base. Drizzle over dough. Dimple dough all over with your fingertips. Top with figs, tomatoes, olives and rosemary.

Bake for 20 to 30 minutes or until puffed and golden brown. Let cool for 5 minutes before transferring to wire rack. Serve warm or let cool completely.