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 tablespoon dry yeast
2 cups water
2 tablespoons sugar
1⁄4 cup olive oil
1 tablespoon sea salt
2 tablespoons fresh rosemary
2 tablespoons lemon juice
1 teaspoon instant minced garlic
1 teaspoon dried onion flakes
1⁄2 cup freshly grated pecorino romano cheese
6 cups all-purpose flour
Mix yeast, warm water and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
Stir in olive oil, lemon, salt, rosemary, garlic, onion, cheese and 3 cups flour into the yeast mixture.
Gradually mix in next three cups of flour. (Dough will be stiff). Knead for 5 to 10 minutes, or until it is smooth and elastic.
Place in an oiled bowl, turning to cover sides with oil. Cover with a towel, or plastic wrap. Let rise for 1 hour, or until dough has doubled.
Punch down to release all the air. Shape into a ball. Place in a greased ceramic stoneware, or into two 9×5 inch, greased pans.
Allow to rise for 1/2 hour again, until doubled in a warm place.
Bake at 350 degrees for 2 loaves, 30 minutes, for one loaf, 40 minutes.
Remove loaves from pans and let cool on wire racks for at least 15 minutes, before slicing.
4 medium garlic bulbs
2 Tablespoons granulated yeast (active dry yeast)
3 cups warm water (about 105 degrees, so slightly above body temp)
5-1/2 cups (29.30 ounces) bread flour, more for dusting
1-1/2 Tablespoons kosher salt
2 Tablespoons chopped fresh rosemary
1 Tablespoon butter
1 Tablespoon yellow cornmeal
Preheat oven to 450 degrees F. Peel away a couple of layers of the garlic bulb skin but make sure to leave the cloves intact and the bulb as a whole. Slice about 1/4″ off the top of the bulb, exposing the cloves. Place all bulbs in aluminum foil, drizzling each head with olive oil. Cover completely with more foil. Place in oven on a baking tray for 45 minutes. When done, wait for garlic to cool. Use a fork to remove each clove or squeeze out with your hands. Set aside.
Add yeast to your dough mixing/rising container. Pour in warm water and let the yeast sit for 5 minutes. Add flour, salt, roasted garlic and rosemary. Start mixing with a wooden spoon, use your hands as necessary to fully wet the mixture (the dough will be very wet and sticky). Cover dough with container top or plastic wrap and set in a warm place to rise for at least 3 hours. After 3 hours place dough in the refrigerator overnight. (This helps make the dough less sticky and easier to work with.)
When ready to bake, place a metal baking pan (not glass) on the bottom rack of the oven. Fill it with water. (This helps steam the bread, giving it the nice crust.) Preheat oven to 450 degrees F, the water will heat up during the preheat. Meanwhile, butter the bottom of an 11 x 17 baking tray and sprinkle cornmeal over the butter to prevent the bread from sticking.
Sprinkle the dough with flour and flour your hands as well. Divide the dough into two even loaves, shaping each into a ball. Place on the baking tray, several inches apart. Sprinkle generously with flour. (You can also bake one at a time, saving the dough in the refrigerator for another day.) Let rest on the baking tray for 20 minutes. Right before placing in the oven, score top of bread with an “x” or other decorative mark, cutting right through the dough.
Bake for 30 minutes. Remove from oven and let cool 15-30 minutes before slicing.
Buttering the bread once served REALLY brings out the garlic and rosemary flavor.
3 cups lukewarm water
1-1/2 tablespoons granulated yeast (1-1/2 packets)
1-1/2 tablespoons kosher or other coarse salt
6-1/2 cups unsifted, unbleached, all-purpose white flour,
measured with the scoop-and-sweep method
2 tablespoons sugar (my addition, not in original recipe)
2 tablespoons finely chopped rosemary (optional)
Cornmeal for pizza peel
Mix all ingredients in large bowl with a wooden spoon. Allow to sit for at least 2 hours.
Shape into loaves. Allow to rise for 40 minutes minimum.
Using plenty of flour, make slices into bread using a serrated knife.
This is when I brush away the flour and use egg white so bread bakes a golden brown.
Bake in hot oven in shelf in middle, 450 degrees on baking stone for 25 minutes.
Place bread in oven. Shut door. Open door and put one cup of water onto a tray that has been placed on any other shelf. Follow up with spraying sides of oven with water bottle.
Allow to cool for 15 minutes before cutting.