Serves: 1 Loaf
2¾ cups White bread flour
5 ml / 1 teaspoon Salt
5 ml / 1 teaspoon White sugar
1 packet Active dry yeast
5 ml / 1 teaspoon Garlic powder
5 ml / 1 teaspoon Dried oreganum
½ teaspoon Dried thyme
½ teaspoon Dried basil
¼ teaspoon Ground black pepper
15 ml Vegetable oil
1 cup Warm water
30 ml Olive oil
15 g / 30 ml Grated parmesan cheese
1½ cups Grated mozzarella cheese
Mix yeast and water in a small bowl. Let it proof for 10 minutes (until bubbles begin to form).
In a large bowl, stir together flour, sugar, salt, garlic powder, oreganum, thyme, basil and black pepper. Add yeast mix and vegetable oil to dry ingredients and combine.
When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic.
Lightly oil a larger bowl, place dough in bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place for 25 minutes.
Pre-heat oven to 220°C.
Punch dough down and place on greased baking sheet. Pat dough into a 1½ cm thick rectangle (doesn’t have to be perfect). Using your knuckle, make indentations in the dough about 1½ cm apart, then prick dough with a fork.
Brush top with olive oil, then sprinkle with parmesan and mozzarella cheese. Bake for 13 – 15 minutes until golden brown.