Ingredients
1 package (1/4 ounce) active dry yeast1 cup warm water (110° to 115°)2 teaspoons sugar1/4 cup plus 3 tablespoons olive oil, divided3/4 teaspoon salt2-2/3 to 3 cups all-purpose flour3 tablespoons grated Parmesan cheese1 teaspoon dried basil1/4 teaspoon garlic salt1/4 teaspoon garlic powder
Preparation
In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add 1/4 cup oil, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
Punch dough down. Turn onto a lightly floured surface. Pat dough flat; let rest for 5 minutes. Press dough into a greased 15x10x1-in. baking pan. Cover and let rise in a warm place for 20-30 minutes or until dough begins to rise.
With a wooden spoon handle, make indentations in the dough at 1-in. intervals. Brush with 2 tablespoons of the remaining oil. Combine Parmesan cheese, basil, garlic salt and garlic powder; sprinkle over top. Drizzle with remaining oil.
Bake at 450° for 12-15 minutes or until golden brown. Cut into squares; serve warm.
