Ingredients:
3 cups all-purpose flour
1 envelope (2 1/2 tsp)Yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoons olive oil
1-2/3 cups water (120°F to 130°F)
2 tablespoons extra virgin olive oil
3 tablespoons grated Parmesan cheese
2 tablespoon of dried garlic flakes
1 1/2 tablespoon of Italian Herb Seasoning
½ teaspoon of sea salt
Method:
1) Mix flour, yeast, sugar and salt in a large bowl. Add olive oil and water, stirring until well mixed. (The dough will be extremely sticky but don't worry.( Pour into greased 13x9-inch pan. Cover and let rise until doubled, about 45 minutes. (If you are using a cling wrap or cloth, try not to let it touch the top of the dough. My mistake here as I had such a hard time peeling the cling wrap off.)
2) Using the handle of a wooden spoon (lightly grease the handle first), push multiple holes into the dough.
3) Drizzle 2 tablespoons of olive oil over dough. Sprinkle with Parmesan cheese, garlic flakes and Italian herb seasoning. Sprinkle the top with sea salt. (In fact you can use whatever topping or seasoning on this bread eg. sundried tomatoes, sliced pitted olives, etc and it’ll taste great)
4) Cover and let rise additional 15 minutes while oven preheats to 375°F. Bake 30 to 35 minutes until lightly browned.
5) Cool slightly and cut into slices. Serve with a hot bowl of soup or alternatively dip it into a saucer of balsamic vinegar and good olive oil. Best eaten on day it is baked.
