- 1 tablespoon dry yeast
- 2 cups water
- 2 tablespoons sugar
- 1⁄4 cup olive oil
- 1 tablespoon sea salt
- 2 tablespoons fresh basil
- 2 tablespoons fresh oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄2 cup freshly grated pecorino romano cheese
- 6 cups all-purpose flour
Directions See How It's Made
- 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, salt, herbs, garlic powder, onion powder, 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 damp linen towel, or plastic wrap. Let rise for 1 hour, or until dough has doubled.
- Punch down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two 9x5 inch, greased pans.
- Allow to rise for 1/2 hour again, until doubled in a warm place.
- Bake at 350 degrees for 35 minutes.
- Remove loaves from pans and let cool on wire racks for at least 15 minutes, before slicing.