Ingredients

The following ingredients have 24 Servings
  • 1 1/2 cups warm water
  • 1 package active dry yeast ((2 1/4 teaspoons))
  • 1 teaspoon sugar
  • 5 tablespoons olive oil (divided)
  • 1 1/2 teaspoon Italian seasoning (divided)
  • 3/4 teaspoon garlic powder (divided)
  • 1/2 teaspoon salt
  • 3-4 cups all purpose flour
  • 1/2-1 teaspoon coarse or flaked salt

Instruction

  • In the bowl of a stand mixer, whisk together water, yeast and sugar. Let sit for 10 minutes or until foamy.
  • Whisk in 2 tablespoons oil, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder and 1/2 teaspoon salt.
  • Place the bowl in the stand mixer with the dough hook on. Gradually add flour (one cup at a time to start), and knead on low speed until all flour is incorporated. Add just enough flour so that you have a soft but not too sticky dough (I used 3.5 cups).
  • Place dough in an oil bowl and turn to coat. Cover with a lint free kitchen towel or plastic wrap, and place in a warm draft-free place to rise until doubled, about 1 hour.
  • Uncover dough and punch down. Press dough into a large rectangle on a greased rimmed baking sheet (10x15") -- you can make a smaller rectangle for a thicker bread if you prefer. Cover again and let rise for 1 hour or until doubled again.
  • Preheat oven to 400 degrees F.
  • Uncover dough and use your finger to create dimples in the dough.
  • Whisk together remaining 3 tablespoons oil, 1/2 teaspoon Italian seasoning and 1/4 teaspoon garlic powder. Brush over dough and sprinkle with coarse or flaked salt (more or less depending on your tastes).
  • Bake at 400 degrees for 20-30 minutes, until golden brown. (Exact bake time will depend on the thickness of your dough)