Herbed Flatbread Crackers

This is a recipe that will make good use of my herb garden. I feel that after the stormy couple of weeks we've had, I need to use lots of my herbs because they have survived pounding after pounding from Mother Nature.

1 C. warm water (100-110 degrees)
1 tsp. active dry yeast
3 C. all purpose flour plus extra for surface and hands
3 tbsp. extra virgin olive oil, plus more for bowl
1 tsp. sugar
Coarse salt
1 large egg whisked with 1 tbsp. water for egg wash
sea salt for sprinkling
1/4 C. fresh rosemary or thyme; or a combination

Place water in a medium bowl, sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 tsp. coarse salt and the sugar. Stir until dough forms.

Turn our dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm draft free place until it doubles in volume, about 1 hour.

Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4X10 inches on a lightly floured surface; transfer to a parchment-lined backing sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.

Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.