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Ingredients
1 cup (240 ml) warm water (105-110º F)
1 teaspoon (4 g) sugar
1 tablespoon (9 g) active dry yeast
2 1/2- 3 cups (300-360 g) all-purpose flour
1 teaspoon (5 g) fine or 2 teaspoons kosher salt
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1/8 teaspoon black pepper
1 tablespoon (15 ml) olive or vegetable oil
4 tablespoons (60 ml) olive oil, divided
Directions
- Pour warm water into a large mixing bowl. Add sugar and yeast and mix to dissolve. Allow to sit for a couple of minutes until it becomes frothy.
- Add 2 cups of flour. Mix with a dough hook on speed 2. Add the seasonings and 1 tablespoon oil.
- Keep the mixer on speed 2. Add remaining flour, a couple of tablespoons at a time, until dough is still sticking to the bottom, but has mostly cleared the sides of the mixing bowl. You want a wet dough but not a batter. Continue mixing on speed to for a total of 5-6 minutes, until dough is smooth and elastic.
- Remove the dough hook. Have one teaspoon (5 ml) of olive oil ready. Lift the dough out of the bowl. The dough should be sticky but you should be able to pull most of it out of the bowl. Pour the olive oil into the bowl, and return the dough to the bowl. Turn the dough to completely cover in oil. Cover with a dish cloth and set aside to rise in a warm place for 30 minutes.
- After 30 minutes, preheat the oven to 450º F. The dough should be quite large and puffy at this point.
- Spread 2 tablespoons (30 ml) olive oil on the bottom of a quarter sheet or a 13x9x2″ pan. Gently turn the risen dough into the pan. Press the dough down until it fills in the pan. Use your fingers to push indentations into all of the dough.
- Use a pastry brush to brush up to 1 tablespoon oil over the top. Cover with a cloth and allow to rest 15 minutes, while the oven heats up.
- Place in hot oven. Bake for 10 minutes. If adding any cheese or toppings, add them after 10 minutes. Return to oven and bake for another 8-10 minutes, until the bread is golden brown on the top and bottom.