Herb-Infused French Flatbread

Begin by filling a large container with water. Next, add yeast to the water and allow it to sit unattended until fully incorporated.

In a separate container, combine dried basil, thyme, and rosemary with savory. Mix these herbs together until well combined.

Combine 1 cup of flour, the herb mixture, sea salt, and 2 tablespoons of oil in a bowl. Stir until these ingredients are fully incorporated into the yeast mixture. Gradually add the remaining 1 cup of flour, mixing until a thick and sticky dough forms.

Transfer the dough to a lightly floured surface and knead until it becomes smooth and elastic. Shape the dough into a ball and place it in an oiled bowl. Flip the dough over to coat its surface, then cover the bowl with a clean cloth. Allow the dough to rise until it has doubled in size, approximately 1 hour.

Punch down the dough and divide it into two equal pieces. Shape each piece into an irregular oval, approximately 1 1/2 inches thick.

Sprinkle a thin layer of cornmeal onto two baking sheets. Carefully transfer the dough to the prepared baking sheets.

Brush each loaf with any remaining olive oil and sprinkle the top with the remaining herbs. Make several shallow cuts in each loaf, cutting through the dough with a knife. Cover the loaves with clean cloths and allow them to rise again until they begin to puff up, approximately 20 minutes.

Preheat the oven to 450 degrees F (220 degrees C). Place one of the baking sheets with loaves in the preheated oven. To create steam, quickly splash a small amount of water onto the oven floor and then close the oven door. Bake the loaves until they are golden brown, approximately 20 minutes.