Ingredients
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3 ¾ cups all-purpose flour
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1 packet (2 ¼ tsp) instant yeast
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1 ½ tsp salt
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1 ⅓ cups warm water (110°F / 43°C)
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1 tbsp honey
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¼ cup olive oil (plus more for greasing and drizzling)
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3 cloves garlic, minced
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½ cup grated Parmesan cheese
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1 tbsp fresh rosemary or thyme (optional)
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Flaky sea salt, for topping
Instructions
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Make the Dough:
In a large bowl, combine flour, yeast, and salt. In a separate bowl, mix warm water and honey until dissolved. Add to dry ingredients along with olive oil. Stir until a shaggy dough forms. -
Knead & Rise:
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Transfer to a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size. -
Shape & Second Rise:
Grease a 9×13-inch baking pan with olive oil. Press the dough into the pan. Cover and let rise again for 30–45 minutes. -
Prepare Topping:
In a small saucepan, gently heat minced garlic in 2 tbsp olive oil until fragrant (don’t brown). Brush over the dough. Sprinkle with Parmesan cheese and herbs (if using). -
Dimple & Bake:
Preheat oven to 425°F (220°C). Dimple the dough using your fingertips, drizzle with more olive oil, and sprinkle with flaky salt. Bake for 20–25 minutes or until golden brown.
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Serve:
Cool slightly before slicing. Serve warm with extra olive oil or marinara sauce!