This recipe makes one nice loaf. Serve it for dinner or use the bread for Italian Panini sandwiches. Use your favorite dried herb – basil, rosemary, oregano – or use ‘Herbes de Provence’. Experiment: try a few cloves of chopped garlic!
Add to bread machine:
1 cup water
¼ cup olive oil
1 teaspoon salt
2½ cups white bread flour
1 Tablespoon sugar
2 teaspoons “dried herbs”
2½ teaspoons yeast
Toppings:
Additional olive oil and toppings: i.e. kosher salt, or more herbs)
Use white/dough cycle. After cycle is finished, turn dough out onto a floured board. Let rest 10 minutes. Shape dough into a flat, rough circle-shape about 8-10 inches across. Place on an oiled baking sheet that has been sprinkled with cornmeal. Let rise 20 minutes in a warm place, uncovered, then gently brush top with olive oil. Push your fingertips into the top, creating deep craters. Sprinkle toppings of your choice over top of loaf. Let rise another 15 minutes. Bake 25-30 minutes at 375°. Serve warm.