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Appetizers
Italian
20-25 servings
78 minutes
20 minutes
2 teaspoons Active Dry Yeast
1 cup Warm Water
2 Tablespoons Granulated Sugar
4 cups or as needed All Purpose Flour
4 Tablespoons Melissa's Spice Grinders, Tuscan Seasoning
1 Tablespoon Kosher Salt
1/4 cup Extra Virgin Olive Oil
1/4 cup Shredded Parmesan Cheese
In a Kitchen-Aid mixing bowl, place the yeast, water and sugar. Stir to dissolve and set aside to proof. Let stand about 5 minutes or until it becomes frothy.
Next, fit the mixer with a dough hook. With the mixer on low, slowly add the flour to the yeast mixture. After you add half of the flour, mix in half of the herbs and the salt. Add the rest of the flour and the oil. Mix until smooth and elastic, about 6-8 minutes. Add flour if the dough is too sticky. Next, place the dough into an oiled bowl, roll it around to coat with oil and cover to rise. It should double in size in about 45 minutes.
After the dough has doubled in size, roll it out in a rectangular shape about 1/4-inch thick. Lay it in a lightly oiled baking sheet and using your fingertips, make dimples all over. Paint some olive oil on the surface and top with remaining herbs and parmesan cheese. Let it rest for 15 minutes.
Place the dough in a pre-heated 400ºF oven. Bake for 15-20 minutes or until cooked through.
I like to eat this bread warm with a marinara dipping sauce.
