In a bowl, mix the water with the sugar and the yeast to dissolve. Let the mixture in a warm place for 10 minutes until it starts to foam.
Put in a large bowl the flour, fine salt, 2 tbs of olive oil, the mixture of yeast and stir with a mixer at moderate speed for ten minutes to make an elastic dough.
Grease lightly a large bowl, add the yeast, turn it to be well-oiled, then cover with wrapping film and leave it in a warm place for about 45 minutes or until it is double in volume.
Grease lightly a pan, knead the dough for a minute to deflate and then spread it in the pan. Cover and leave in a warm place for half an hour.
Preheat the oven to 200 degrees, sprinkle the dough with the remaining olive oil, squeeze with your fingers a few points of the dough to make dimples, and sprinkle with salt flakes and herbs.
Bake for 15-20 minutes until you get a nice color. Let it cool down and enjoy in whatever way you want.
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