This is by far the easiest bread dough recipe I have ever made and it’s incredibly delicious. It only takes 30 minutes to prep and 15 minutes to cook. You must try it.

I adapted this recipe from I used less flour for a lighter dough. I substituted spices and herbs that I always have in my pantry. Here’s the original recipe if you’re interested. My method is a little bit different as well, but it’s still super easy to make. 


1 cup warm water

1 packet of active dry yeast

1 tsp white sugar

1 tbsp vegetable oil

2 1/4 cups flour, and more to roll out 

1 tbsp dried oregano

I tsp salt

1 tsp garlic powder

3 tbsp olive oil

3 tbsp freshly grated Parmesan

2 tbsp fresh dill or rosemary

Preheat oven to 425 degrees. Mix yeast, sugar and warm water in a bowl. Let proof for 10 minutes.

In another bowl, combine flour, salt, garlic powder and dried oregano.

Add the yeast mixture and one tablespoon of vegetable oil to the flour mixture and stir. When the dough starts to come together, turn it out onto a lightly floured cutting board and knead until smooth. Add flour as needed. Place the dough in a bowl with a tablespoon of olive oil. Coat the ball of dough with the olive oil.

Cover the bowl with a couple of tea towels. Allow the dough to rise for 30 minutes in a warm place.

Shape the dough by hand into a 1/2 inch rectangle on a cookie sheet covered with parchment paper. Make indentations in the dough with your thumb.

If you want a  more airy focaccia, allow the dough to rise another 30 minutes before baking. I highly recommend this if you have the time.

Prick the dough with a fork. Brush the top with olive oil and sprinkle with Parmesan cheese. Top with fresh dill or rosemary.

Bake for 10 – 13 minutes or until golden brown.

To adapt this recipe for pizza dough, just roll the dough out a little thinner and allow the dough to rise just once.


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