• Prep Time 25 minutes
  • Baking Time 20 minutes
  • Freezing excellent
  • Makes 3 loaves
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Dough:
  • 1 ¾ cups warm water
  • 1 packet active dry yeast
  • 2 tbsp extra virgin olive oil, plus additional 2 tbsp (30mL) oil for rising
  • 4 cups Robin Hood® All Purpose Flour, plus additional if necessary
  • 2 tsp salt
  • Topping:
  • Additional olive oil, roasted garlic, rosemary and sea salt

Serving Size: 3 loaves


Serving Size: 3 loaves

  • Combine ½ cup (125mL) warm water and yeast in large bowl of electric mixer. Let stand 10 minutes, then add remaining water and olive oil.
  • Using the dough hook, beat in flour 1 cup (250mL) at a time until a very loose dough forms. Remove to a lightly floured surface and gently knead into a ball. Dough should be very sticky.
  • Place 2 tbsp (30mL) olive oil in large bowl. Place dough in bowl and turn to cover all sides with olive oil. Cover with plastic wrap and tea towel and let rise in warm place until doubled, about 1 hour. Remove and punch down on lightly floured surface. Divide dough into 3.
  • Liberally drizzle 3 - 8” or 9” round cake pans with olive oil. Place dough in pan. Cover with tea towel and let rise until almost double, about 45 minutes.
  • Preheat oven to 450°F (230°C). Make dimples in the dough using your fingers. Drizzle with more olive oil, and top with fresh rosemary, salt and roasted garlic. Bake in preheated oven about 20 minutes or until golden. Remove and drizzle with more olive oil if desired.


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