Cuisinart Original


1⁄3  cup warm water (105ºF – 115ºF)
1   package active dry yeast
    (2¼ teaspoons)
4   cups unbleached, all-purpose flour
7   tablespoons extra virgin olive oil, divided
2   teaspoons kosher salt
1   cup cold water
1   teaspoon kosher salt
     Chopped fresh or dried herbs, sun-dried
     tomatoes, olives, etc. (optional)

Nutritional information

Nutritional information per serving:
Calories 334 (34% from fat) • carb. 48g • pro. 7g
• fat 12g • sat. fat 2g • chol. 0mg • sod. 754mg
• calc. 11mg • fiber 2g


Combine the 1⁄3 cup warm water with the yeast
and a pinch of the flour in a 2-cup measure
with pouring spout. Stir to dissolve yeast; let
rest 3–10 minutes until foamy. If the yeast
does not foam, it is not active; discard and
begin again with fresh yeast.
Insert the metal blade. Place the flour with 3
tablespoons of the olive oil and 2 teaspoons
of salt in the work bowl. Process to blend, 10
seconds. Add the cold water to the yeast mixture,
stir to blend. With the machine running,
add the liquid through the small feed tube in
a slow, steady stream, as fast as the flour will
absorb it. When liquid is absorbed and mixture
has formed a ball of dough that has cleaned
the sides of the work bowl, process for an additional 45 seconds to knead. 

Coat dough  with ½ tablespoon of the olive oil. Place in a
bowl. Cover bowl with plastic wrap or a dry
dishtowel. Allow the dough to rise in a warm,
draft-free spot until doubled, about 1 hour.
Spread 1 tablespoon of the remaining olive
oil in a 15x10-inch jelly roll pan. Punch the
dough down and let rest for 5 minutes. Press
the dough into the prepared pan until it fills it
completely. Cover with a sheet of oiled plastic
wrap and let rise again in a warm, draft-free
place until doubled in bulk, about 1 hour. After
45 minutes, arrange the oven rack in the lower
third of the oven, and preheat the oven to
Make dimples in the surface of the dough with
your fingers. Drizzle with the remaining olive
oil, spreading gently with hands. Sprinkle with
coarse salt and herbs if using.
Bake in the preheated 450ºF oven for about
25 minutes, until a deep golden color. Transfer
to a cutting board, slice and serve warm, or
transfer to a wire rack and cool if serving at
another time. For longer storage, wrap and