1 teaspoon dry active yeast
1/3 cup plus 1 tablespoon warm water
1 cup unbleached flour
2 teaspoons extra virgin olive oil
1/2 teaspoon salt
In a small bowl, dissolve yeast in warm water. Set aside until it is creamy, about 15 minutes.
Put flour, olive oil and salt in porcessor and spin to blend. Add yeast mixture and pulse until dough comes together.
Pour out onto floured work surface and knead dough about 5 minutes. Allow dough to rise on lightly oiled baking sheet covered well. Let rise at room temperature until doubled, about 1 1/2 hours.