Ingredients:
FOR BREAD
2 3/4 Cup Flour (+ more for dusting)
1 tsp Kosher Salt
1 tsp Sugar
1 tbsp Active Dry Yeast
1 Clove Garlic - Minced
1 Cup Water - 110 Degrees
1 tbsp EVOO
FOR TOPPING
1 tsp Garlic Powder
1 Clove Garlic - Minced
1 tsp Dry Oregano
1 tsp Kosher Salt
Pinch Black Pepper
1 tsp Dry Thyme
1 tbsp Rosemary - Finely Diced
1 1/2 tbsp Parmesan Cheese
EVOO
Directions:
In a stand mixer w/ the dough hook attachment, add in the flour, salt, sugar, garlic and yeast. Mix to combine. Add the EVOO and slowly add the water. Mix on low for about 3-4 minutes.
Turn out on very lightly floured counter and kneed by hand for about 3-4 minutes. Oil a bowl and put the dough in the bowl, cover and place in a warm, non drafty place. I put a towel over mine as well and usually keep on a table by my window. Let rest for between 30-60 minutes or until doubled in size.
In a bowl, combine the toppings, but not the EVOO. These toppings are just what I used, you can be creative and mix it up however you like with different spices or herbs or flavoring.
After the 1st rise of the dough, take your baking sheet, mine was around 9x13 (and make sure it has sides) and pour a generous amount of EVOO onto the pan. About 4-5 tablespoons. You want to generously coat the sheet because then you pour the dough out onto the pan. Using your fingers, stretch the dough to fit the pan. Then, turn the dough over so both sides are coated with the EVOO. * do not worry you have too much oil, this bread soaks it up and needs it.
Press the dough out evenly in the pan and then using the tips of your fingers, make craters and indentations all throughout the dough. Sprinkle the toppings evenly over the dough and then drizzle more EVOO on top of the dough.
Cover with a dish towel and set aside again to rise for a 2nd time for about 60 min.
Place in a preheated 450 oven for between 13-15 minutes. Ovens vary so keep an eye on it. It should be golden brown on top.
If you have any leftover topping, add to a bowl of EVOO and use to dip the bread in.
Enjoy #Cheftainment
EDIT: This is also great as a pizza dough. Simply split the dough in 1/2 to make 2 pizzas. And bake for about 10-11 minutes. It makes for a very light and crispy dough and it's 1/2 as thick.
