Ingredients
1 1/2 cups lukewarm water
1/4 cup olive oil
2 teaspoons salt
1 T honey
3 teaspoons quick-rise instant yeast
4 cups all-purpose white flour
Preparation
Step 1
Place all ingredients into mixing bowl. Kneed in bowl with dough hooks or by hand 4 minutes.
Step 2
Let raise in cold oven with the light on for 40 minutes.
Step 3
Grease 2 cast iron pans generously with olive oil. Stoneware, glass pan, or cookie sheet would work as well, I just love the soft crispy bottom cast iron gives.
Step 4
Divide the dough into 2 parts and put in pans. Push down with finger tips in each pan, then do it again a minute later. The second time, the dough will stay where it is suppose to.
Step 5
Drizzle olive oil over the top and fill in all the dents left by your fingers. Sprinkle with coarse salt and dried Italian herbs such as sweet basil, oregano, and parsley. (or have fun with peppers and onions!)
Step 6
Heat oven to 450 degrees Fahrenheit. Let raise on counter 20 minutes.
Step 7
Gently push finger tips into bread again to leave more dents if desired. Bake for 20 minutes in cast iron. Keep watch if baking in another pan.