2 1/4 Teaspoons Active Yeast or 1 pack 
1 1/2 Cups warm water,(baby bath water temp)
1/8 Teaspoon sugar
1/2 Teaspoon sea salt
1 Tablespoons extra virgin olive oil
4 Cups flour
2 Tablespoon Italian herb mix
1 Tablespoon extra-virgin olive oil (for the top)
12 Cherry tomatoes cut in half (for topping)
12 Pitted Kalamata olives sliced in half (for topping)


  1. In a medium-large bowl combine the yeast, sugar sea salt and 1/2 cup warm water. (I like to only put half cup because I find the yeast activates more quickly and better.)
  2. Set aside for about 5 -15 minutes until the yeast activates and puffs up.
  3. Measure out your flour and mix in the Italian herbs. set aside until yeast is active.
  4. Oil a large glass bowl with olive oil and set aside.
  5. Now that the yeast is active slowly pour the flour and herb mixture into the yeast stirring with a spoon or your hand.
  6. Add the remaining 1 cup of water and stir until combined.
  7. Knead the dough for 1 minute then transfer to an oiled glass bowl.
  8. Cover with a warm damp cloth and allow to rise for 30 minutes – 1 hour.
  9. Preheat oven to 425°
  10. Once the dough has risen punch it down and roll it out to the desired shape.
  11. Poke with your fingers.
  12. Paint it with olive oil, place olives and tomatoes.
  13. Bake at 425° for 20 minutes.
    *enjoy dipping into some balsamic vinegar and oil.

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