Herbed Meyer Lemon Hearth Bread

1 cup warm water (about 110° F) 1 package dry active yeast ¼ cup olive oil, plus more for serving if desired 3 cups unbleached, all-purpose flour 1 teaspoon fine sea salt 2 Meyer lemons, thinly sliced 1 small bunch fresh herbs of your choosing—thyme or rosemary work well Coarse sea salt or Maldon salt flakes, for sprinkling

Sprinkle the yeast on the surface of the warm water, and allow it to bloom for 4 minutes. Stir the mixture and set it aside.

Measure the flour and salt into a large bowl. Add the oil and the yeast mixture and mix with a wooden spoon until the dough comes together. Knead until the dough comes together into a ball.

Transfer the dough to a well-oiled bowl, and roll the dough around in it until it has a fine coating of oil over the surface. Cover the bowl and set it in a warm place. Allow the dough to rise until it has doubled in size, about 1½ hours.

Oil a 9-by-13-inch sheet pan or baking pan. Transfer the dough to the center of the sheet, punching it down to deflate it. Then, using your fingers, work the dough, pressing and stretching it until it covers the baking sheet evenly. Dimple the surface of the dough with fingerprints, the better to trap oil, salt and flavor. Drizzle a small amount of oil across the dough and brush it over the surface. Allow the dough to rest in a warm place for 30 minutes, covered with a clean dishcloth.

Meanwhile, heat the oven to 375° F. Use a mandoline or a sharp knife to slice the lemons as thinly as possible. Scatter the herbs across the surface of the hearth bread. Arrange the lemon slices over the surface of the bread. Sprinkle generously with coarse sea salt or Maldon flakes.

Bake for 25 to 30 minutes at 375° F until the crust is golden brown and fragrant. Serve warm.

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