(recipe from Mrs. Gee's website)This sandwich bread is especially nice for those liking a lot of crust on their bread. The bread is fabulous served hot, cut into wedges. It also reheats well, wrapped with a paper towel in microwave for a few seconds. And finally, if you have any left, it makes super breadcrumbs for your next batch of meatballs, meatloaf, or breaded cutlets.
1 heaping tablespoon dry yeast
1 1/2 cups warm water
2 tablespoons sugar
1 teaspoon salt
1/4 cup olive oil
3 1/2 to 4 cups all-purpose unbleached flour
2 large cloves garlic, crushed
1/3 cup finely grated fresh parmesan cheese
Dissolve yeast and sugar in warm water. Add olive oil, 2 cups flour, crushed garlic cloves, and parmesan cheese. Mix until a smooth batter. Add salt and 1 1/2 cups flour, knead until smooth and elastic. Add enough extra flour, just until the dough is non-sticky.
Place in a greased bowl (or plastic bowl), cover and let rise until doubled in size. Punch down and let rise again.
Lightly grease a large cookie sheet with olive oil. Place the dough gently onto the cookie sheet and press out evenly with hands until the pan is covered. Let rise for about 25 minutes. "Dimple" top with your fingertips (as you would a focaccia loaf). Bake in preheated oven at 375 degrees for 20 to 25 minutes or until a nice golden brown. Cool on a wire rack. Cut in half lengthwise, and then into sandwich-sized pieces. Split open and add sandwich fillings.