2 tsp yeast
1 tsp sugar
2 Tbsp olive oil
1 tsp dried rosemary (or 1 Tbsp fresh), minced
1/2tsp dried oregano (or 1/2 Tbsp fresh)
1/4tsp garlic powder
2 tsp salt, plus more for sprinkling (I use kosher salt)
In a small saucepan, combine water and milk and heat until warm to the touch but not hot (you should comfortably be able to touch the liquid). Remove from heat and add to a large bowl. Add yeast and sugar and stir to combine. Let stand about 5 minutes, or until bubbles begin to form.
Add olive oil, rosemary, oregano, garlic powder, and salt and stir to combine. Add flour 1/2c at a time, stirring well after each addition. Dough will likely be somewhat sticky.
Turn dough out onto a floured surface and knead only 1-2 minutes to coat with a bit more flour. Dough will be more wet than traditional bread dough (this is okay).
Place dough in a large bowl that has been coated with a thin layer of olive oil or nonstick spray and cover with a towel or plastic wrap. Allow dough to rise about 45 minutes, or until doubled in size.
Punch down dough and divide in half. Form each half into a ball (if you find your hands are sticking to the dough, you can use a bit of flour or olive oil to help things along).
Place two dough balls on a large cookie sheet that has been coated with nonstick spray or olive oil. (If you like, you can sprinkle the sheet with cornmeal). With a sharp knife, cut three shallow slits in the top of each ball. Sprinkle with salt.
Cover and allow to rise another 30 minutes.
Bake at 450 degrees for about 10-12 minutes, spritzing inside of oven every 3 minutes or so with a water spray bottle.
Allow to cool and slice to serve.