Grilled Herbed Flatbread with Arugula Salad

Ingredients

• ¾ cup water, lukewarm
• ½ tsp sugar
• ½ tsp active dry yeast
• 2 tbsp rosemary, minced
• 2 tbsp thyme, minced
• 3 oz semolina flour
• ¾ oz whole wheat flour
• ¾ oz rye flour
• 7 oz bread flour
• ½ tsp salt
• 2 tbsp olive oil
• 8 oz arugula
• 1 oz fresh lemon juice
• 1 1/2 oz extra virgin olive oil
• 2 tbsp shaved chives
• 2 tbsp fresh parsley, rough chopped
• salt and fresh pepper, to taste
• 1 cup Red Sun Farms tomatoes, halved
• ½ c Kalamata olives, halved
• 1 egg
• 4 cups water
• 1 tbsp lemon juice