Italian bread/crackers

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• Great Italian bread / flat bread for cheese board or as a dipping crackers.
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• 190g Unbleached All-Purpose Flour
• 190g Semolina Flour
• 1 Envelope ( 7g) Active Dry Yeast
• 190ml warm water (Approximate)
• Salt 
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• Combine the two flours with about a teaspoon of salt. In a small cup, dissolve the yeast in about 60ml of the warm water, and let sit until bubbly.
• Add the yeast mixture to the flour with the rest of the water. Mix until you have a smooth dough, then cover and let sit 1 hour.
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• Knead for 5 minutes and cover for another hour.
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• Preheat the oven to 240c. 
• Spray two baking sheets with oil spray.
• Knead the dough once more, divide into 8 equal balls.
• Roll balls out as thinly as you can to fit the baking sheets, bake each for 5 minutes in the preheated oven.
• The breads should blister but not yet brown
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• Remove from the oven drizzle with olive oil and sprinkle with fresh thyme or rosemary and salt. 
• Return each bread to the oven for 10-15 minutes or until golden and crispy.
• Let sit until cool enough to handle, then break into large pieces