In a small saucepan over medium heat combine the garlic and the herbs and the olive oil. Bring to a simmer and cook for 1 to 1 & ½ minutes. Remove from heat and let it sit at room temperature.

In the stand mixer bowl dissolve the yeast in the warm water. Let it stand for about 5 minutes. Add the oil mixture, flour and salt, attach the dough hook and knead at medium speed until the dough is elastic (5 to 7 minutes).

Form the dough into a ball or two and transfer to a lighted oiled bowl, cover with plastic and let it rise for about 1 ½ to 2 hrs in a warm spot.

Punch down the dough and turn onto a clean surface. Split the ball in two ( or take one ball if you already separated the dough before rising) and shape each piece into a loose ball and let them rest for 5 minutes. Dust work surface with semolina and roll each portion onto a rectangle shape and transfer to a baking sheet.

Cut three slits at an angle on each side, open the holes a bit so they widen into ovals.

Let the dough rest on the baking sheet for about 30 minutes

Cook at 425 F for about 15 minutes.

Enjoy warm. Dipped in olive oil is the best way to serve!