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1 1/2 tsp active dry yeast
1 1/2 c warm water
3 tbsp ET Garlic Infused Olive Oil (plus more for greasing)
4 c all-purpose flour
2 tsp salt
2 tbsp dried ET Herbes de Provences


In a bowl or a 2-cup measure, dissolve the yeast in the warm water.  When the yeast begins to foam (this will take about 5-10 minutes), add the ET Garlic Infused Olive Oil.

Tip the flour and salt into the bowl of the standing mixer, and blend at a low speed for a few seconds. Turn the machine off and add the yeast mixture.  Resume blending on low speed and add the herbs.  Increase speed to medium and knead until the dough feels smooth, this should take about 5-7 minutes.

Coat a mixing bowl with oil.  Add the dough and flip it to coat the other side.  Cover the bowl with plastic wrap, or a kitchen towel, and set someplace warm until the dough doubles in volume – about 2 hours.  Then, punch down the dough and place it on your work surface, and cut it in half.  Return one half to the oiled mixing bowl.

Pat the dough into a 12-inch long oval.  Transfer the oval to the lightly oiled baking sheet.  Then, pat the remaining dough into another 12-inch long oval and transfer to a lightly oiled baking sheet.  Meanwhile, set the oven rack at the lower-middle position; preheat the oven to 450°F.

Bake until lightly browned and fragrant – 15-20 minutes.

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