- 2 [1 tablespoon / 15 mL each] packs active dry yeast
- 1 1/2 cups [375 mL] lukewarm water
- 4 cups [560 g] all-purpose flour
- 1 teaspoon [5 mL] salt
- 1/2 teaspoon [2.5 mL] thyme
- 1/2 teaspoon [2.5 mL] basil
- 1/2 teaspoon [2.5 mL] oregano
- 1/2 teaspoon [2.5 mL] garlic powder
- 1/2 teaspoon [2.5 mL] onion powder
- 1/2 teaspoon [2.5 mL] chervil
- 1/2 teaspoon [2.5 mL] crushed black pepper
- 1/4 cup [60 mL] olive oil
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- Into a large bowl, dissolve dry yeast into lukewarm water; set aside for 10 minutes, until foamy.
- Mix in 2 cups [500 mL] flour, salt, thyme, basil, oregano, garlic powder, onion powder, chervil and crushed black pepper; mix until smooth.
- Mix in olive oil.
- Add 1 more cup [250 mL] flour; mix until a ball shapes.
- Add remaining flour until smooth and no longer sticky.
- Knead dough for 5 minutes; set aside for 15 minutes.
- Divide dough into 2 parts; roll each part into a 11-inch [28-cm] circle.
- Set aside for 15 minutes more.
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