1 1/2 teaspoons yeast (I used quick rise, bread machine)
1/3 cup warm water
1 Tablespoon sugar
3 Cups all purpose flour
2 Tablespoons olive oil
1 teaspoon salt
1 large egg
1/3 cup sour cream
1/3 cup cold water
Mix the yeast, water and sugar and let it stand to proof (you should see a layer of foam on the top).  Combine egg, sour cream and cold water.  Add oil.  Combine salt and flour in a food processor fitted with the metal blade.  Pour in yeast, then egg mixture.  Run machine 45 seconds after dough forms a ball.  Remove & let rise in warm place for 30 minutes.
Pour 1/3 cup extra virgin olive oil into a 10X15 jelly roll pan.  Roll dough slightly larger than pan, fit in pan, and then turn dough over to oil both sides. Sprinkle lightly with coarse salt, black pepper, and slivered garlic cloves.  Rehydrate 4-5 sun dried tomatoes & scatter over dough, and if desired add olives (push these a little bit into the dough) .  Add italian herb mixture if desired (I used Penzey’s Tuscan Sunset).  Cover with plastic and let rise for 1 hour. Bake in 425 degree preheated oven for 25 minutes.  Serve warm.