Herb Flat Bread
For the dough: Crumble the yeast in a bowl, add the sugar and about 175 ml (about 3/4 cup) of lukewarm water and stir until smooth. Add the flour, 2 tablespoons olive oil and 1 teaspoon salt (to taste) and knead into a smooth dough. Add more flour or water as needed. Cover and let rise for about 1 hour in a warm place.
For the salsa: Rinse and trim the scallions. Peel the garlic; rinse the basil, shake dry and pluck the leaves from the stems and chop everything finely. Mix with the remaining oil and season with salt and pepper.
Preheat the oven and 2 baking sheets to 220°C (approximately 425°F).
Knead the dough again by on a floured surface and roll out into 4 thin, oval patties. Cut 2 pieces of parchment paper the size of the baking sheets and spread with about 2 tablespoons of oil. Place 2 dough ovals on each piece of parchment paper and carefully slide them onto the baking sheets in the oven. Bake until golden brown, 10-15 minutes, possibly turning once.
Remove from oven, let cool and serve with the salsa.