Ingredients:

2  3/4 cup all purpose flour

1 tsp salt

1 tsp Demerara sugar

1 tbsp active yeast

1 tsp garlic powder

1 tsp dried thyme

1/2 tsp dried basil

pinch ground black pepper

1 tsp dried oregano

1 tsp Italian seasoning

1 tbsp sunflower oil

1 cup water

3 tbsp olive oil, divided

Directions:

Step 1.  In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil, and black pepper.  Mix in the sunflower oil and water.

Step 2. When the dough has pulled together, turn it out onto a lightly floured surface.  Knead until smooth and elastic.  Using 1 tbsp olive oil, lightly oil a large bowl.  Place the dough in the bowl and turn to coat with oil.  Cover with a damp cloth.  Let rise in a warm place for 20 minutes.

Step 3. Preheat oven to 450 F.  Punch dough down.  Place on a greased baking sheet.  Pat into a 1/2 inch thick rectangle.  Make indentation with your thumb or finger in the the dough.  Mix remaining olive oil with oregano and Italian seasoning to make pesto.  Spoon a little pesto into each indentation.

Step 4.  Bake in preheated oven for 15 minutes, or until golden brown.  Serve warm.