Cheese Bread from GenoaSubmitted by: THEHEALTHYCHEF
1 1/2 cups warm water
1 tbsp active dry yeast
1 tsp salt
1 tsp sugar
4 cups bread flour
1/4 cup extra-virgin olive oil
3/4 cup freshly grated pecorino romano
3/4 cup freshly grated parmigiano-reggiano
1/2 cup extra-virgin olive oil
2 bunches of scallions, sliced thin
2 tbsp fresh rosemary, chopped
1 tbsp coarse sea salt
2. Add the salt and sugar and stir to combine. Add the flour and olive oil and mix, first with the spoon and then using your hands, until the dough comes together into a ball that no longer sticks to your fingers.
3. Wash and dry your hands. Transfer the dough ball to a work surface and knead, occasionally dusting the dough with a tsp of flour or so, until you have a smooth, firm ball, about 15 minutes.
4. Place the dough in a lightly oiled large bowl and cover it with a clean kitchen cloth. Place the bowl in a warm area (such as above the refrigerator) and let rise until the dough has doubled in size, about 2 hours.
5. Punch the dough down and divide into 2 equal pieces. Shape each one into a ball, return to the bowl, cover, and let rise for 30 minutes.
6. Preheat the oven to 400F. Lightly oil two 11 by 17inch baking sheets.
7. Place each piece of dough on an oiled baking sheet and, using a rolling pan or your hands, flatten it to fit the baking sheet. Using your fingertips, poke indentations across the entire surface of each bread. Sprinkle with both cheeses, drizzle with the olive oil, and then sprinkle with the rosemary, scallions, and salt. Bake for 14-15 minutes, until golden brown on top and bottom. Serve Warm.
Serving Size: 16
Number of Servings: 16
Recipe submitted by SparkPeople user THEHEALTHYCHEF.