Prep 20 mins
Cook 35 mins
Original internet recipe that has been modified to fit out needs. This bread has a cracker taste when you first bite into it. So it is perfect for soups and stew meals.
- 1182.95 ml all-purpose flour
- 19.71 ml instant yeast
- 4.92 ml sugar
- 9.85 ml salt
- 88.74 ml fresh rosemary, chopped
- 8 large garlic cloves
- 29.58 ml italian seasoning
- 118.29 ml olive oil
- 88.74 ml olive oil (top)
- 414.03 ml warm water (hot to touch, not burning)
- coarse salt
- 1 egg yolk, beaten with 2 tsp water
- 118.29 ml parmigiano-reggiano cheese (top, to taste)
- Place the flour, yeast, sugar, 2 teaspoons salt, half the rosemary and garlic in the food processor bowl. Process in a few bursts to mix. With the processor running, slowly add 1 cup of the water, then the 1/2 cup olive oil and finally the remaining 3/4 cup water. Process until the dough coalesces into a ball and starts riding around on the blade. Turn out on a floured board and knead a few strokes. Dough should be relatively stiff but still pliable. Place in an oiled bowl, cover with plastic wrap and allow to rise in a warm place 'til doubled, about 1-1/2 hour.
- Place the baking stone in the oven and preheat to 450º. Punch the dough down, divide into 2 balls and flatten each ball to a disk about 8 - 10 " in diameter. Place on a corn-meal covered board or peel, cover with a clean towel and allow to rise in a warm place for about 1/2 hour.
- When the dough has finished the second rising, use your forefinger to poke deep dimples all over the loaf, about 1-1/2" apart. Drizzle olive oil over the loaves, scatter on the remaining rosemary & garlic then slide them onto the stone. Bake 10 minutes, then lower the oven temperature to 375º and bake 20 - 25 minutes more, until the bread is a nice dark golden brown. Two minutes before the bread is done, brush with the egg wash and sprinkle generously with the coarse salt.
- Allow to cool on a rack for 5 - 10 minutes before serving.