No-muss No-fuss not even knead!
Just mix and bake…and still yields unbelievably fabulous results!!
2 tablespoons (25g) olive oil (to drizzle into the pan)
1 1/2 cups (340g) warm water
3 tablespoons (35g) olive oil (for the dough)
1 1/4 teaspoons salt
3 1/2 cups (418g) All-Purpose Flour
1 tablespoon instant yeast
4 teaspoons (8g) garlic powder, optional
1/4 cup (28g) parmesan cheese, optional
Mixed Italian herbs, optional
Toppings like olives, cherry tomatoes, fresh herbs, optional
Spray oil to lightly grease a 9″ x 13″ pan. Now drizzle about 2 tablespoons olive oil over the spray. The spray keeps the bread from sticking, while the olive oil gives the bottom crust flavor and crunch.
Mix all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.
Scoop the very sticky batter into the prepared pan.
Using wet palms spread the dough evenly…..
to cover the pan completely.
Cover and let it rise at room temperature for 60-90 minutes, till it’s quite puffy.
While the dough is rising, preheat the oven to 375°F.
Gently press the dough all over with your index finger to create slight indents….but be careful not to puncture or it will deflate completely.
Drizzle it lightly with olive oil, and sprinkle with mixed Italian herbs, and any toppings of your choice…I used sliced olives and cherry tomato .
Bake the bread until it’s golden brown, 25 to 30 minutes.
Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
Note: You can 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.
You can also make this bread with whole wheat flour? Substitute 1 1/2 cups (6 ounces) whole wheat flour for 1 1/2 cups all-purpose flour.