PREP: 1 HOUR 30 MINUTES | RISE: 60 MINUTES | BAKE: 15 MINUTES | MAKES: 6 SERVINGS
Ingredients
3 teaspoons dry active yeast
2 teaspoons sugar
3 tablespoons kosher salt
2 cups warm water
6 cups all-purpose flour, divided
1 cup grated Parmesan cheese, divided
4 tablespoons ground cornflour, divided
2 teaspoons fresh thyme leaves, chopped
2 teaspoons fresh oregano leaves, chopped
¼ cup extra virgin olive oil, plus 2 tablespoons
Directions
- Place yeast, sugar, salt, and warm water in the bowl of an electric stand mixer fitted with a dough hook. Whisk mixture together, then allow yeast to bloom for 15 minutes.
- In a separate mixing bowl, combine 5 cups flour, ½ cup of Parmesan cheese, 2 tablespoons cornflour, thyme, and oregano. Once yeast has fully bloomed, set mixer to low and slowly incorporate flour mixture. Allow hook to knead dough for about 3 minutes until a slightly sticky dough ball forms.
- Once dough forms, transfer it to a floured surface and knead by hand until it is smooth and not sticky. Add 2 tablespoons olive oil to a large mixing bowl and place dough in bowl. Rotate dough ball to cover it in oil. Wrap bowl in plastic wrap or drape with a kitchen towel. Allow dough to rise for 1 hour.
- After an hour, transfer dough to a lightly floured surface and use a rolling pin to roll it out into a 30 x 28 cm rectangle.
- Sprinkle remaining cornflour on tray. Mold dough into tray, pressing down with your fingertips. Brush top with1/4cup olive oil.
- Install the wire rack on Level 3. Select BAKE, set temperature to 205°C and set time to 15 minutes. Press START/STOP to begin preheating.
- When the unit has preheated, place tray on wire rack on Level 3. Close oven door to begin cooking.
- When cooking is complete, remove tray from oven and allow bread to cool before serving.
