• 5¼ cups bread flour
• 1 package (¼ ounce) Red Star Platinum Superior Baking Yeast
• 3 tablespoons Dierbergs sugar
• 1 tablespoon Italian herb seasoning
• 4 teaspoons coarse salt (divided)
• ¼ to ½ teaspoon crushed red pepper flakes
• 7 tablespoons Dierbergs olive oil (divided)
• 1¾ to 2 cups warm water (105°F. to 115°F.)
• 1 teaspoon Italian herb seasoning

In large mixer bowl, combine flour, yeast, sugar, the 1 tablespoon Italian seasoning, 3 teaspoons of the salt, and red pepper flakes; beat at low speed until combined.

 

With mixer running, gradually add 2 tablespoons of the olive oil and water; beat until dough pulls away from sides of bowl, about 5 minutes.

 

Place dough on lightly floured work surface; knead until dough is smooth and elastic, about 6 minutes.

 

Coat inside of large bowl with 1 tablespoon of the olive oil. Place dough in greased bowl, turn dough to coat with oil, cover, and let rise at room temperature until doubled in size, about 2 to 3 hours.

 

Punch down dough. Place dough on 11 x 17-inch jellyroll pan that has been coated with 1 tablespoon of the olive oil. Roll and stretch dough into rectangle. Dimple dough and drizzle 2 tablespoons of the olive oil over top.

 

Let stand until doubled in size, about 1 hour.

 

Brush remaining tablespoon olive oil over top. Sprinkle remaining 1 teaspoon salt and the 1 teaspoon Italian seasoning over top.

 

Bake in 450°F. oven 12 minutes. Rotate pan; bake until golden brown, about 3 minutes.

Servings: 12
Serving Size: Per Serving

Per Serving
Calories: 298
Cholesterol: 0 mg
Fat: 9 g
Sodium: 642 mg
Carbohydrates: 47 g
Protein: 8 g
Fiber:
Saturated Fat: 1 g