Herb Baked Flatbread

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1 cup warm water (100° to 110°)

1 (1/4-ounce) package active dry yeast (about 2 1/2 teaspoons)

1 teaspoon sugar

2 1/2 cups all-purpose flour

1/2 cup cornmeal

1 teaspoon sea salt plus more to top bread

2 tablespoons olive oil

Freshly ground black pepper, to taste

Toppings: 1/2 zucchini, thinly sliced (1/4 cup); 1/2 medium purple onion, thinly sliced (1 cup); 1 small green or red pepper, thinly sliced (1/3 cup); 1/2 small eggplant, thinly sliced (1 cup); 2 teaspoons fresh rosemary; 3 teaspoons fresh sage

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