3 cups flour
1 1/2 tsp. salt
1 1/2 tsp. instant yeast
1 TBSP. sugar
1 1/2 TBSP. extra virgin olive oil
1/2 tsp. rosemary, more if desired
1/2 tsp. basil, more if desired
1 tsp. oregano, more if desired
1 1/2 cups water
3/4 cup shredded parmesan cheese, more if desired
The night before, combine flour, salt, yeast and sugar in a stainless steel bowl with a spatula.
Add oil, rosemary, basil, oregano, & water. Use a spatula to mix until well combined.
Put a lid on the bowl (or plastic wrap) and let it sit on your counter for 12-18 hours.
Put flour on a pastry mat, silicone mat or your counter. Dump the dough onto the mat with a wooden spatula. The dough will be very wet.
Add more flour to the dough and gently stir with the spatula until the “wetness” is gone.
Add cheese and combine.
Shape dough to the size and shape you want it to be and according to what you are placing your dough in to bake. A ceramic covered baking dish lined with parchment paper works well. (A dutch oven or a cast iron dutch oven will also work for this.)
Place dough into the bottom of your baking dish, put a lid on it and place it in your oven (OVEN SHOULD BE OFF) for approximately 1 1/2 hours.
Remove dough from oven and preheat oven to 425 degrees.
If you like, sprinkle additional cheese and spices on top of the bread at this time.
Put baking dish into the oven covered for 30 minutes.
Take lid off and cook bread for an additional 10-15 minutes or until golden brown
1/4 cup extra virgin olive oil
2 cloves garlic
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/2 tsp. dried parsley
1/4 tsp. dried marjoram
1/4 tsp. red pepper flakes
1/4 tsp. black pepper
Puree ingredients in a blender.
Store in a small covered jar in the refrigerator up to 3 weeks.
2 tablespoons butter
2 cloves garlic, crushed
1 tablespoon freshly chopped parsley
5-6 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
5-6 fresh mozzarella cheese balls, sliced thinly
1 cup grape (or cherry) tomatoes, sliced thinly
fresh basil, shredded to garnish
¼ cup balsamic vinegar
2 teaspoons brown sugar
Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
For the Balsamic Glaze:
(If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).
1 tsp. crushed red pepper
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. parsley flakes
1 tsp. granulated garlic
1 tsp. minced garlic
1 tsp. kosher salt
1/4 – 1/2 cup extra virgin olive oil
Combine all ingredients, except oil, on a shallow bowl or plate.
Pour olive oil over.