¾ cups water

2 tbs coconut oil or butter

1 1/2 cups bread flour

1/2 cups white whole wheat flour

1 tbs sugar

1 tsp salt

1/2-1 tsp basil, oregano, parsley or other herbs of choice

1 ½ tsp bread machine/quick active dry yeast

3 tbs oil or butter

Coarse salt, if desired

Measure carefully, placing all ingredients except 3 tbs oil and coarse salt in bread machine pan in the order recommended by the manufacturer.

Select Dough/Manual cycle. Do not use delay cycles.

Remove dough from pan and turn it upside down on a greased baking sheet. Cover and let it rest here for 10 minutes and. Then roll it out into a 12 inch circle, cover and let rise in warm place about 30 minutes or until almost double.

Heat oven to 400’ F. Make depressions in dough at 1-inch intervals with fingertips. Drizzle with 3 tbs oil. Sprinkle with herbs and coarse salt. Bake 15-18 minutes or until golden brown. Serve warm, or cool on wire rack.

Do-Ahead Note: After you have patted the dough into a circle on the cookie sheet, cover it with plastic wrap. You can refrigerate it from 4 hours up to 48 hours. Before baking, remove the dough from the fridge and remove plastic wrap. Cover with kitchen towel and let rise in a warm place for about 2 hours or until it is almost double. Then continue as the recipe tells you.

Like it? Share it!