Having recently begun my foray into pizza doughs, I was inspired to move into general baking, and found a recipe in Bittman for Olive Oil bread. I only made a few changes to his recipe, having basically no idea what I was doing, but did add some vital wheat gluten and cut down on the amount of onion.
Olive Oil Bread with Onions and Mint:
3 cups all-purpose or baking flour
3 tbsp. vital wheat gluten
2 tsp. bread-machine or instant yeast
1/3 cup extra virgin olive oil
1/3 yellow onion, diced
1 tbsp. minced fresh mint leaves
Begin by proofing the yeast in 1 cup warm water, letting it sit for about 10 minutes until all the happy yeasties have melted. In your food processor (or in a bowl), combine the flour, gluten, and salt, mixing them well. Add the olive oil, and the yeast + water mixture and mix together, adding water about a tablespoon at a time, until the dough comes together.
Turn out the dough onto a well-floured work surface, add in the onion and mint, and knead together. Knead for a minute or so, and then form a smooth, round dough ball, pinching the undercarriage together, and place into an oiled bowl in which the dough can comfortably rise.
Let rise at least an hour and half, at which point you can leave the dough whole or divide in two. This is also the point at which you can place your dough into a plastic bag and freeze.
Let your dough rise again, on a well-floured surface for up to 2 hours. Once you have determined the dough is ready, heat a pizza stone or cookie sheet (oiled, or lined with parchment paper) in a 425-degree oven. Score the top of the dough with a kitchen knife.
Cook in the 425-degree oven until the top begins to brown, then lower the heat and continue to cook until the internal temperature reaches 210 degrees. Let your bread rest at least 5 minutes before slicing.