1 1/2 cups warm water
3 T olive oil (plus additional for drizzling)
1 1/4 tsp. salt
3 1/2 cups all-purpose flour
1 T instant yeast
4 tsp. Pizza Dough Flavor, optional (I didn't use)
1/4 cup Vermont cheese powder, optional (I didn't use)
Pizza Seasoning, optional*
*I sprinkled oregano, rosemary and sea salt on mine
Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.
Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.
While the dough is rising, preheat the oven to 375°F.
Gently poke the dough all over with your index finger.
Drizzle it lightly with olive oil, and sprinkle with pizza seasoning, and/or the dried herbs of your choice, if desired.
Bake the bread till it's golden brown, 35 to 40 minutes.
Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack (if you don't do this, bread will become soggy at the bottom). Serve warm or at room temperature.
Makes 12 servings.
Tips From King Arthur Flour Bakers:
To make cheese-stuffed bread, add 1 cup of your favorite cheese, diced or crumbled, to the dough once it's been kneaded for 60 seconds. Crumbled feta, diced cheddar or provolone, and coarsely grated Parmesan are all good choices.
Source: King Arthur Flour
Per Serving (1 of 12 pieces)
Total Fat: 5 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 0 g
Sodium: 316 mg
Total Carbohydrate: 26 g
Dietary Fiber: 1 g
Sugars: 0 g
Protein: 4 g
Printed from Brenda’s Canadian Kitchen