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 My recipe uses less flour for a lighter dough. I also used spices and herbs that I always have in my pantry and my method is slightly different. Here’s the original recipe if you’re interested.


1 cup warm water

1 packet of active dry yeast

1 tsp white sugar

1 tbsp vegetable oil

2 1/4 cups all purpose flour

1 tbsp dried oregano

I tsp salt

1 tsp garlic powder

1 tsp poultry seasoning

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, dried oregano and poultry seasoning.

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. Place the dough in a bowl with a tablespoon of olive oil. Coat the ball of dough with the olive oil.

Cover the bowl 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 less dense dough, 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 12-13 minutes or until golden brown.

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