Ingredients
3 1/2 cups all-purpose flour
1 1/2 cups warm water
2 1/4 teaspoons active dry yeast
1 teaspoon sugar
1 teaspoon salt
1/4 cup olive oil (plus extra for drizzling)
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1/2 teaspoon black pepper
Optional: flaky sea salt for topping
Instructions
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5 to 10 minutes until foamy.
In a large bowl, mix flour and salt. Add the yeast mixture and 2 tablespoons of olive oil. Stir until a sticky dough forms.
Knead the dough on a lightly floured surface for about 8 to 10 minutes until smooth and elastic. You can also mix it with a stand mixer for about 5 minutes.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
Grease a baking pan with olive oil. Transfer the dough to the pan and gently stretch it out to fit. Cover and let it rest for another 20 to 30 minutes.
Preheat the oven to 220°C (430°F).
Use your fingers to press dimples all over the dough. Drizzle generously with olive oil. Sprinkle garlic, rosemary, thyme, black pepper, and a little flaky salt on top.
Bake for 20 to 25 minutes until golden brown and crispy on the edges.
Remove from the oven and let it cool slightly before slicing. Add a little more olive oil on top if desired for extra flavor.
Soft, fluffy inside with a crispy, herby crust—perfect with soups, salads, or just on its own.