Add yeast to ½ cup lukewarm water (100°-110°)

Set aside for about 10 minutes.

Pour the yeast mixture and the other ¾ cup lukewarm water into the well.

Stir from the center of the well and slowly stir in the flour from the edge.

When incorporated, turn the dough out onto a floured surface.

Knead about 5 to 8 minutes and add more flour if it seems too sticky.

Form into a ball and transfer into a large bowl that has been coated with oil.

Turn the ball so that it is evenly coated.

This is important so that a dry layer doesn't form on the dough.

Cover with a towel and set in a warm dry place (I put mine inside the oven, not turned on).

Let rise about 1 hour or until doubled in size.

Uncover the dough and punch down to expel the excess air.

Work in (in a folding and kneading motion) ⅛ cup olive oil a little bit at a time and at the same time work in the sage, dill and fennel.

Roll out to a ½" thick round.

Place on a lightly oiled cookie sheet.

Cover and let rise, again, about 1 hour.

Prick the dough, lightly, a few times around the top of the dough (see the photos below).

Bake at 400• for 25 minutes or until golden brown.

Let cool a bit before cutting.