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1
This Italian style bread needs no butter and is best eaten while it's still warm.
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2
It is excellent with vegetable soups.
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3
Combine the water, yeast, sugar, and approximately 2 cups of the flour.
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4
Mix thoroughly and let stand a few minutes until bubbles rise to the surface.
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5
In a separate bowl combine remaining flour and salt.
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6
Gradually combine by hand (or food processor with a dough hook) the flour until combined.
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7
Knead the dough until the texture is smooth and not sticky to the touch; about 5 to 10 minutes.
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8
Place the dough in an oiled bowl and let it rise in a warm place until it has doubled in bulk.
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9
Punch dough down, place on a lightly floured surface, and knead for another minute.
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10
Let dough rest for 5 to 10 minutes.
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11
Brush a 9 x 13 inch sheet pan with 13 of the olive oil.
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12
Sprinkle the pan with 1/2 tablespoon of the dry Italian seasonings and 1 tablespoon of garlic.
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13
Roll the bread dough out to line the pan.
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14
Lay the dough into the pan, brush with the remaining olive oil, sprinkle with the remaining garlic and Italian seasonings, and then the fresh herbs.
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15
(At this point the bread may be prepared a day ahead and kept in the refrigerator, on the prepared pan, to rise.)
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16
Let the dough rise for about 45 minutes to 1 hour.
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17
Preheat the oven to 350F (180C).
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18
Bake for 20 to 25 minutes or until golden brown.
