Total Time
2hrs
Prep 20 mins
Cook 1 hr 40 mins

A wonderful recipe from Napa Style. Blue cheese and honey....mmmmmmm!!

Ingredients Nutrition

Directions

  1. In a large bowl, or the work bowl of an electric mixer dissolve yeast in the milk.
  2. Add sugar and 1 cup of the flour.
  3. Mix well and let stand in a warm place about 15 min for the yeast to activate.
  4. Mix another 2 1/2 cups of flour into the yeast mixture with the dough hook attachment until smooth.
  5. With the machine running, add 1 cup and knead for 6 minute.
  6. Turn out onto a board and lightly knead in remaining 1/2 cup flour, if needed.
  7. The dough should remain rather wet to ensure a soft and light bread.
  8. Shape the dough into a ball and put it in a oiled bowl.
  9. Cover with a damp towel and allow to rise in a warm place until doubled in bulk, about 20 minute.
  10. Turn dough out onto a lightly floured work surface.
  11. Press dough with your fingers to gently stretch dough to fit in the pan.
  12. Then use a rolling pin to lightly flatten.
  13. Oil an 11x17-inch baking sheet with 1/3 cup olive oil. Line with parchment paper and brush the paper with oil. (This just makes it easier to get the bread out of the pan after baking.).
  14. Transfer the dough to the baking sheet.
  15. Using your fingertips, nudge the dough into a rectangle.
  16. Cover and let rise again until doubled, 30-40 minute.
  17. To bake, preheat oven to 400ºF.
  18. Make indentations all over the dough by pressing with your fingertips being careful not to puncture all the way through the dough.
  19. Brush olive oil over the top, filling in the wells.
  20. Sprinkle the salt and rosemary over the surface.
  21. Bake until crisp on the bottom and golden brown on top, about 30-35 minute.
  22. Top with crumbled blue cheese and drizzle with honey.
  23. Cut into wedges and serve warm.