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“Italian oil bread with salt on top. Can also be topped with roast peppers, onions, tomatoes--whatever does it for you :) It makes great salad sandwiches, is fantastic for dipping and moping up excess sauces, great for going with salad or tomatoes in oil with basil. Enjoy!”
2hrs 25mins
2 loaves

Ingredients Nutrition


  1. In a large bowl, combine the yeast, 150 ml of warm water and the sugar.
  2. Let sit for 10 minutes until foamy.
  3. Add olive oil, the rest of the water and the herbs.
  4. In a separate bowl, combine the flour and the salt.
  5. Add this to the wet mixture a little at a time and knead to form a dough.
  6. Turn out the dough onto a lightly floured surface and knead vigorously for 5-10 minutes adding a little more flour if necessary to keep it from sticking.
  7. It will be very sticky to start with, work it until it's "clean".
  8. Place the dough in an oiled bowl, turn and coat the whole surface with oil.
  9. Cover with a damp warm cloth and let rise in a warm place for at least an hour.
  10. Preheat oven to 230ºC and lightly oil two rectangular baking dishes, not too big (I use a small roasting tin), turn out the dough and divide.
  11. Press the dough into the dishes, cover and allow to rise for a further 30 minutes (I can never be bothered to wait that long and normally leave it 10-20).
  12. Dimple the dough with your fingers and brush with oil.
  13. Sprinkle with the sea salt.
  14. Place in the oven and reduce the temperature to 190ºC and bake for 20-25 minutes until golden brown.
  15. Cool on a rack for at least half an hour.

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