1 envelope (2 1/4 teaspoons) rapid rise or fast acting yeast — NOT active dry yeast
1 tablespoon sugar
1 teaspoon salt
1 2/3 cups very warm water — between 120°-130°F
4 tablespoons olive oil — divided
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
Grease a 9×13-inch pan with nonstick cooking spray or oil.
Mix flour, yeast, sugar and salt in a large bowl. Add 2 tablespoons olive oil to the water, then add the wet ingredients to the dry, stirring until well mixed. Cover and let rise until doubled, about 30 minutes.
Preheat oven to 375°F.
Using the handle of a wooden spoon, poke multiple holes into the dough. Drizzle remaining 2 tablespoons of olive oil over dough. Sprinkle with Italian seasoning, salt and pepper. Cover again and let rise additional 15 minutes. Bake 30 to 35 minutes until lightly browned.