Instructions: Combine yeast with warm water and sugar. Let stand until foamy.

Food Processor Method: Fit work-bowl with metal blade. Add flour, salt and oil to bowl. Pulse 2-3 times. Combine egg and sour cream in glass measure. Add cold water to 2/3 cup level. Remove small feed tube from lid. Turn machine on and pour in yeast in a steady stream, followed by the egg/water/sour cream mixture. Pour slowly so the flour will incorporate it. Add additional water by tablespoons if needed. (Dough should form a ball, and the additional water should not cause the ball to spread out and stick to the work-bowl.) Run machine 30 seconds after ball forms and all the water you have added is incorporated.

Hand or Mixer Directions: Choose a strong spoon if hand mixing, or fit mixer with dough hook. Combine egg and sour cream in glass measure. Add warm water to 2/3 cup level. Add to mixing bowl. Add half of the flour and salt. Beat hard for 1 minute. Add yeast and beat for 1 more minute. Add remaining flour and beat well for 2 minutes. Turn out onto floured board and knead for 8 minutes.

To Complete-Both Methods:
Cover dough and let stand 30 minutes to rise inwarm place.

Pour 1/3 cup Rosemary Flavored Olive Oil into a 10"x15" jellyroll type pan with 1" sides.

Spray counter with non-stick pan spray and pat dough out to 12"X18" size. Sides may be irregular. Lay in pan with oil. Turn dough over. Push out to cover pan. Make indentations over surface. Sprinkle with coarse salt. Grind fresh pepper over and sprinkle with Italian Herbs. Seed and sliver 12-15 oil cured olives and scatter around the top. Rehydrate 4-5 sun dried tomato halves, cut up and scatter around on dough. Peel and sliver 2-3 garlic cloves and scatter over dough (or use roasted garlic pulp). With the flat of your hand, push down on these items you have added to push them into the dough well. Cover pan with plastic wrap and let stand in warm place 45-60 minutes.

Preheat oven to 425 F. before dough has fully risen. When hot and dough is ready, bake for 25 minutes. Remove from oven and cool briefly. Cut into squares and serve warm.

Additional Rosemary oil or plain extra virgin olive oil can be made available for dipping if desired.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.