Dissolve the yeast and sugar in the 100 - 115 degree water. Stir with a whisk until dissolved and let this sit for 10 minutes or until yeast us foamy. Add the water and yeast mixture to a mixing bowl in a stand mixer fitted with a dough ,
Add 2/3 of the four to the bowl. Add and mix on low until incorporated. Add remaining flour 1 tbsp. at a time until dough pulls from side but still tacky. Mix for 5 minutes until dough is smooth. Place the dough in a bowl coated with Olive oil. Turn the dough to coat it with the oil. Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a warm draft-free place min. 80 degrees for 1 hour.
When the dough has doubled in bulk, punch it down, and turn it out onto a half sheet pan coated with Olive Oil. Wet your hand and using your finger tips stretch the dough to the edge of pan cover and let it rise for 30 minutes.
Before baking you can drizzle the top with olive oil and sprinkle the top of the dough with fresh or dried chopped Rosemary , thyme, basil or oregano. You can also use Italian seasoning.
Preheat the oven to 425 degrees. Place the pan in the oven and bake for approximately 20 minutes, or until lightly browned and cooked through. Drizzle the top of the cooked bread with olive oil and cut and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (44g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 9 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 626.4mg||22 %|
|Potassium 58.8mg||2 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 29.9g|
|Protein 4.2g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 154
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