Photo: J. Savage Gibson; Styling: Leslie Byars Simpson
- 1 (11-ounce) can refrigerated French bread dough
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Unroll dough into a 15- x 10-inch jellyroll pan, and flatten slightly. Press handle of a wooden spoon into dough to make indentions at 1-inch intervals; drizzle with oil, and sprinkle with salt and remaining ingredients.
- Bake at 375° for 10 minutes or until lightly browned. Cut bread into rectangles, and serve warm with marinara sauce, if desired.
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