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Blitz Bread


  • 1 1/2 cups warm water
  • 3 Tbsp olive oil (plus additional for drizzling)
  • 1 1/4 tsp salt
  • 3 1/2 cups all-purpose flour
  • 1 Tbsp instant yeast
  • 1/2 tsp garlic salt
  • 1 Tbsp dried herbs
  • dried herbs for sprinkling


  1. Lightly grease a 9″ x 13″ pan ( I used non-stick spray), and drizzle 1 to 2 tablespoons olive oil in the bottom.
  2. Combine the water, olive oil, salt, flour, yeast, garlic salt and 1 Tbsp dried herbs together and beat at high speed with an electric mixer for 60 seconds. (I used my kitchen aid, but didn’t use the dough hook. I used the paddle type attachment. The one I use to mix cookie dough)
  3. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it is puffy.
  4. While the dough is rising, preheat the oven to 375°F.
  5. After the dough rises, gently poke the dough all over with your index finger.
  6. Drizzle it lightly with olive oil, and sprinkle with the dried herbs of your choice, if desired.
  7. Bake the bread at 375 degrees for 35 to 40 minutes until it’s golden brown.
  8. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.


To make cheese-stuffed bread: Add 1 cup crumbled feta cheese to the dough after it’s been kneaded for 60 seconds.

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