In a large bowl, or in a food processor, combine the flour and salt. Add the yeast mixture and stir or process until a soft dough forms. Let stand until the dough begins to rise, about 20 minutes.
Stir in the herbs and oil, and mix until well blended. Turn the dough out onto a floured surface and with oiled hands, shape into a ball. Place on a baking sheet and press the dough out to make an oval leaf shape, about 10 inches long and 1 inch thick.
Preheat oven to 400 degrees.
Let dough rise until puffy, about 30 minutes. Using a blade, make diagonal slashes down the center and along the length of both sides of the dough. Pull each slash out gently to open the holes to somewhat resemble the veins of a leaf.
Bake until crisp and golden brown, 15 to 20 minutes. Transfer to a rack to cool. Tear apart to make individual servings. Serve warm with olive oil for dipping.
Nutrition information per serving:
Calories 360 Fat 14 g Sodium 595 mg
Carbohydrates 50 g Saturated fat 2 g Calcium 24 mg
Protein 7g Cholesterol 0 mg Dietary fiber 3 g
Diabetic exchanges per serving: 3 bread/starch, 3 fat.
Curried Pumpkin Soup
Note: Lovely when served in a hollowed-out pumpkin shell, especially with mini-pumpkins for individual servings. Pair it with cheese bread (recipe below). From “The Soup & Bread Cookbook.”
• 2 tbsp. butter
• 2 tsp. curry powder
• 1 large onion, chopped
• 1 large carrot, shredded
• 2 c. low-sodium chicken stock