Printable Recipe
12-24 pieces of bread, depending on how you cut it
1 1/2 c. warm water
3 T olive oil (plus additional for drizzling)
1 1/4 t. salt
3 1/2 c. flour
1 T instant yeast
1/2 t. garlic salt
3 t. dried herbs (I used my Carrabba's blend)
extra dried herbs for sprinkling
Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
Combine all of the ingredients, except the dried herbs for sprinkling, and beat at high speed with an electric mixer for 60 seconds.
Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it is puffy. (I only let it raise for 30 minutes and it was fine.)
While the dough is rising, preheat the oven to 375°F.
Gently poke the dough all over with your index finger (I used the end of a wooden spoon).
Drizzle it lightly with olive oil, and sprinkle with the dried herbs of your choice, if desired. Bake the bread till it’s golden brown, 35 to 40 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.
Holly's Note:
This was delicious. Very easy and nearly foolproof to make. I found the original recipe at Taste and Tell, who found it at My Kitchen Cafe, who adapted it from King Arthur Flour. How's that for giving credit?
I used my Carrabba's blend for the seasoning, but this is a versatile bread and you could season it any way you want. Mix your own herbs or use a favorite blend depending on what you're serving. I figured it would be greasy and so I used less olive oil for drizzling. It ended up being a bit on the dry side, so next time I will drizzle away!
12-24 pieces of bread, depending on how you cut it
1 1/2 c. warm water
3 T olive oil (plus additional for drizzling)
1 1/4 t. salt
3 1/2 c. flour
1 T instant yeast
1/2 t. garlic salt
3 t. dried herbs (I used my Carrabba's blend)
extra dried herbs for sprinkling
Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
Combine all of the ingredients, except the dried herbs for sprinkling, and beat at high speed with an electric mixer for 60 seconds.
Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it is puffy. (I only let it raise for 30 minutes and it was fine.)
While the dough is rising, preheat the oven to 375°F.
Gently poke the dough all over with your index finger (I used the end of a wooden spoon).
Drizzle it lightly with olive oil, and sprinkle with the dried herbs of your choice, if desired. Bake the bread till it’s golden brown, 35 to 40 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.
Holly's Note:
This was delicious. Very easy and nearly foolproof to make. I found the original recipe at Taste and Tell, who found it at My Kitchen Cafe, who adapted it from King Arthur Flour. How's that for giving credit?
I used my Carrabba's blend for the seasoning, but this is a versatile bread and you could season it any way you want. Mix your own herbs or use a favorite blend depending on what you're serving. I figured it would be greasy and so I used less olive oil for drizzling. It ended up being a bit on the dry side, so next time I will drizzle away!
I'm so glad you liked this! I've made it several times since I posted it - it is so easy and versatile!
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