27 oil dough recipes

Homemade whole wheat pasta dough with eggs, olive oil, and water. A nutty, high-fiber fresh pasta you can roll by hand or with a pasta machine.

Versatile pizza dough that doubles as Roman-style focaccia with garlic olive oil, rosemary, and kosher salt. Double-rise method for a chewy, airy crumb.

French honey bread made in a bread machine with honey, olive oil, bread flour, and yeast. Doubles as an excellent homemade pizza dough. Just seven ingredients.

Homemade focaccia bread with olive oil, rosemary, thyme, and coarse sea salt. Simple yeast dough dimpled by hand and baked in pie pans for three rustic round loaves.

Whole wheat onion focaccia with slow-cooked Bermuda onions on a chewy, olive oil-rich dough baked on a cornmeal-dusted pizza pan. Rustic Italian bread at its best.

Crusty artisan bread studded with toasted walnuts, sweetened with honey and enriched with walnut oil. An overnight cold-rise dough baked on a stone with steam for a shattering crust.

Very low-fat vegan pastry crust made with soy milk, mashed potatoes, whole wheat flour, and yeast. No butter or oil needed for a soft, pliable dough that rises beautifully.

Black pepper focaccia with freshly cracked pepper in the dough, dimpled crust glossed with olive oil, flaky sea salt, and fresh thyme. Steam-baked for a bakery-style crackle and a pillowy middle.

Samoosa pastry is the homemade South African version of samosa wrappers, made by stacking oiled and floured dough rounds, par-baking, then peeling into thin sheets. Crisp, flaky pockets ready for any savory filling.

Piroshki: golden Russian stuffed buns of soft yeast dough wrapped around savory beef, mushroom, or buckwheat fillings, then baked or fried. The portable hand pie of Russian home cooking.

Authentic Ukrainian varenyky with tender egg yolk dough and two classic fillings: creamy potato-cheese and tangy sauerkraut-bacon. A from-scratch dumpling recipe worth every fold.