Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups (340g) warm water
  • 5 tablespoons (63g) extra-virgin olive oil, plus more for drizzling on top, divided
  • 3 1/2 cups (420g) all-purpose flour
  • 1 tablespoon (9g) instant yeast
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried dill
  • additional dried herbs, for sprinkling

Instruction

  • In the bowl of an electric mixer, combine the water, 3 tablespoons olive oil, salt, flour, yeast, garlic powder, dried parsley, basil, thyme, sage and dill.  Beat for 60 seconds.
  • Drizzle 2 tablespoons of extra-virgin olive oil in the bottom of a 9×13” baking dish.
  • Scoop the sticky batter into the baking dish. Use a spatula (or your fingers) to push the dough to the sides of the pan. Cover with a clean kitchen towel and allow the dough to rise in a warm spot until it is puffy, about 60 minutes.
  • While the dough is rising, preheat the oven to 375ºF.
  • Gently poke the top of the dough with your finger to make indents.  Drizzle the top lightly with olive oil, and sprinkle with additional dried herbs or coarse salt, if desired.
  • Bake the bread until it is golden brown, 35 to 40 minutes.
  • Remove the bread from the oven and let it sit for 5 minutes before turning it out onto a rack.  Serve the bread warm or at room temperature.