Forget about making the dough - go out and buy dough from your local mom and pop pizza place - and load it up with minced garlic and fresh herbs! Place a shallow dish out with some garlic, herbs, salt, and black pepper with olive oil drizzled in it to dip the bread in, too!
Preheat oven to 475 degrees F (245 degrees C). Grease a rimmed baking sheet generously with 1 tablespoon olive oil.
Place pizza dough on the baking sheet and stretch to fit in an even layer. Drizzle 2 tablespoons olive oil on top; sprinkle garlic over oil. Spread garlic over the dough with your hands until evenly coated. Sprinkle rosemary, basil, thyme, parsley, salt, and black pepper on top.
Bake in the preheated oven until golden brown, 15 to 25 minutes. Slice into squares and serve.
Per Serving: 265 calories; protein 6.8g; carbohydrates 36.9g; fat 9.4g; sodium 531mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.