Fear of yeast

Are you like me – does the very thought of making anything involving yeast create a frisson of anxiety?  The frequency of my baking with yeast is severely limited by fear…..will I overheat the yeast and kill it before it has had a chance to live, will I not warm it enough to allow it to flourish,  is the room warm enough, will there be a draft……..  will the dough not rise to the level of my expectations???

If you can relate, this is the (flat) bread for you..and me!!

finely chop fresh rosemary (1 Tbsp); with baking powder(1 tsp) and salt (3/4 tsp), stir into flour (1 3/4 cups)

make a better well than I did, then add water (1/2 cup) and olive oil ( 1/3 cup)

stir together with a wooden spoon, turn out onto a floured surface and knead 4 or 5 times

divide into thirds

roll out one third at a time on parchment paper, lightly brush with olive oil, sprinkle with rosemary sprigs and sea salt

bake at 450 degrees for 10 minutes

-I know, this one looks like Texas-

this one like a person with a bruised cheek

and this one like the profile of a monkey………

but no matter, they will all be broken in pieces and enjoyed without the slightest angst on our parts!

-recipe copied from a blog, but I have forgotten which one – my apologies!!-