Ingredients
- 2 ¼ tspactive dry yeast
- 1 ½ cupswarm water (110°f/45°c)
- 1 tablespoonsugar or honey
- 3 ½ cupsall-purpose flour
- 1 ½ teaspoonssalt
- ¼ cupolive oil, plus more for drizzling
- optional: 1–2 teaspoons italian herbs, rosemary, or flaky sea salt for topping
Directions
- 1
Activate yeast: In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- 2
Make the dough: Add flour, salt, and olive oil. Stir until a shaggy dough forms. Knead on a floured surface (or in a stand mixer) for 5–7 minutes until smooth and elastic.
- 3
First rise: Place dough in a lightly oiled bowl. Cover and let rise in a warm place for 1–1.5 hours, until doubled in size.
- 4
Shape u0026 second rise: Transfer dough to an oiled 9x13 inch baking pan. Press it out gently with your fingers to fit the pan. Cover and let rise again for 30 minutes.
- 5
Dimple u0026 season: Preheat oven to 425°F (220°C). Use your fingertips to press deep dimples all over the dough. Drizzle with olive oil and sprinkle with rosemary, herbs, and flaky salt.
- 6
Bake: Bake for 20–25 minutes, or until golden brown. Cool slightly before slicing.