¾ oz. Fresh Yeast
1 1/3 – 1 ½ Cups Lukewarm Water
3 Tbsp. Extra-Virgin Olive Oil
5 Cups White Bread Flour
2 tsp. Salt
Seasoning (optional)

Topping
4 Tbsp. Extra-Virgin Olive Oil
4 Garlic Cloves, chopped
Seasoning (optional)

1. Lightly oil 2 - 10” round cake pans.  Mix yeast with 4 Tbsp. of the water, then stir in remaining water.  Stir in the oil.
2. Combine flour and salt in large bowl and make a well in the center.  Pour the yeast mixture into the well and mix to a soft dough.
3. Knead dough on lightly floured surface 8-10 min. until smooth and elastic.  Place in lightly oiled bowl, cover with lightly oiled plastic wrap and let rise in warm place for 1 – 1 ½ hours or until dough has doubled.
4. Punch down dough and knead in seasonings (if desired).  Divide dough into 2 equal pieces, roll out into 10” circles, and place in oiled pans.
5. Cover with lightly oiled plastic wrap and rise in warm place for 30 min. 
6. Uncover and use fingertips to make deep dimples over the entire surface.  Re-cover and let rise until doubled in bulk.
7. Preheat oven to 400°F.  Drizzle olive oil for the topping and sprinkle with chopped garlic and seasoning (if desired). 
8. Bake for 25-30 min. or until golden.  Immediately remove from pans and allow to cool on wire rack.  Best served warm.

Makes 2 Round Loaves

Jenny’s version:  Italian seasonings, oregano, garlic powder, onion powder were added to dough;  Cooked red onions, thinly sliced and rosemary were used as the topping for one of the loaves.