1 packet yeast

2 tsp honey

5 cups all-purpose flour

1 Tbsp salt

1 tsp garlic powder

1 tsp thyme

1/2 tsp basil

1 tsp oregano

A pinch of pepper

6 Tbsp extra virgin
olive oil, divided

Parmesan cheese,
grated or shredded

4 Tbsp butter plus enough to butter the pan

2-4 cloves garlic, minced

Whisk the yeast, honey, and 2 and a 1/2 cups of lukewarm water together. Let it sit for 5 minutes. Mix together the flour, salt, garlic powder, thyme, basil, oregano, and pepper, and add to the wet ingredients. Mix it with a rubber spatula until the shaggy dough firms and the ingredients are incorporated.

Pour 4 tablespoons of the olive oil into the bottom of a large bowl. Transfer the dough, cover it with plastic wrap, and let it rise until doubled in size.

Butter a 9-by 13-inch pan. Pour 1 tablespoon of olive oil into the center of the pan.

Deflate the dough by working it with a spatula from side to side, then transfer it to the pan. Pour the oil left in the bowl over the dough. Let it rise until doubled in size.

Dimple with fingers and push deeply to the bottom of the pan. Drizzle the remaining tablespoon of oil over the dough and sprinkle with Parmesan cheese. Bake at 450 F on the middle rack of the oven for 15 minutes. Then, turn the temperature down to 400 F and bake for an additional 5 minutes.

When ready to serve, melt 4 tablespoons of butter in a pan and add two to four cloves of minced garlic. Heat and stir until the garlic is lightly toasted. Brush on top of the bread.

Recipe courtesy of Debbie Wilson, Loogootee