This is the perfect soup companion. Use the leftovers to make some awesome Panini or sandwiches. This bread is tender and flavorful– and pretty darn easy to make!
- 1.5 cups bread flour
- 1.5 cups all purpose flour
- 2 tsp salt
- 1 Tbsp sugar
- 1 package rapid rise yeast (2.25 tsp)
- 1.33 cups warm water
- 3 Tbsp olive oil, divided
- 2 Tbsp chopped fresh rosemary or 2 tsp dried
- 2 Tbsp grated parmesan cheese
- Combine flours and salt in a large bowl. Make a well in the center and add the sugar, yeast and water. Let stand 5 minutes or until yeast is creamy and foamy. Pour 2 Tbsp of the olive oil on top of the foamed yeast. Stir to mix from the center of the bowl, gradually widening the stirring to take in all the flour.
- Turn out onto a floured surface and knead just until smooth. Keep dough soft. Pour 1/2 tsp oil into a clean bowl and spread around. Place the dough in the bowl, turning to coat with oil. Cover and let rise until doubled, about 30 to 45 minutes.
- Punch dough down. Use 1 tsp oil to coat a baking sheet and put the dough on the baking sheet (I use a half-sheet pan). Gently press the dough out to about 1/2 inch thick. Use the handle of a wooden spoon to dimple the dough all across the top. Sprinkle with rosemary and Parmesan.
- Place in a cold oven on the center rack. Place a pan of hot water on the shelf below and let rise about 20 minutes. Make sure there is nothing else in the oven. If there is a baking stone, it will prevent the oven from getting hot fast enough to evenly cook the bread, so take it out.
- Turn on oven to 375 degrees and bake for 20 to 25 minutes, or until browned on top. Remove from pan and cool on a wire rack. Serve warm with olive oil and balsamic vinegar for dipping.