This recipe is from King Arthur Flour's Baking Sheet Newsletter. It is a very fast bread to make (great for a quick accompaniment to dinner--very good with soup). You can use any cheese you like: shredded 4-cheese blend is suggested (Parmesan, Asiago, Romano, and mozzarella). I just used an assortment of cheeses I had in my fridge (cheddar, Asiago, Gruyere, etc.).
3/4 cup (6 ounces) water
1 tablespoon olive oil (plus extra for drizzling)
1/2 teaspoon salt
1 3/4 cups (7 1/2 ounces) unbleached all-purpose flour
1 teaspoon pizza seasoning (optional) or a mixture of basil and oregano
1 1/2 teaspoons instant yeast
1 cup (4 ounces) grated cheese, plus more for sprinkling on top
Place the water, olive oil, salt, flour, seasonings or herbs, and yeast into a bowl. Stir until the dough (more like a thick batter, really) is smooth. Stir in the cheese.
Drizzle another tablespoon of olive oil into an 8-inch square pan, and then spread the dough in the pan. It won't quite touch the sides; that's OK. Cover the dough (you can put the whole pan into a large plastic bag if desired) and let the dough rise for 50 to 60 minutes, until it fills the pan and gets puffy looking. After half an hour, preheat the oven to 375 F.
When the dough is fully risen, grease your fingertips and very lightly dimple the top of the bread. Drizzle with another tablespoon of olive oil (if desired) and sprinkle the top with more herbs or cheese. Bake the bread for 20 to 25 minutes, until the top is golden brown and the center reads 190 F. when measured with an instant-read thermometer. Remove from the oven and serve warm.
3/4 cup (6 ounces) water
1 tablespoon olive oil (plus extra for drizzling)
1/2 teaspoon salt
1 3/4 cups (7 1/2 ounces) unbleached all-purpose flour
1 teaspoon pizza seasoning (optional) or a mixture of basil and oregano
1 1/2 teaspoons instant yeast
1 cup (4 ounces) grated cheese, plus more for sprinkling on top
Place the water, olive oil, salt, flour, seasonings or herbs, and yeast into a bowl. Stir until the dough (more like a thick batter, really) is smooth. Stir in the cheese.
Drizzle another tablespoon of olive oil into an 8-inch square pan, and then spread the dough in the pan. It won't quite touch the sides; that's OK. Cover the dough (you can put the whole pan into a large plastic bag if desired) and let the dough rise for 50 to 60 minutes, until it fills the pan and gets puffy looking. After half an hour, preheat the oven to 375 F.
When the dough is fully risen, grease your fingertips and very lightly dimple the top of the bread. Drizzle with another tablespoon of olive oil (if desired) and sprinkle the top with more herbs or cheese. Bake the bread for 20 to 25 minutes, until the top is golden brown and the center reads 190 F. when measured with an instant-read thermometer. Remove from the oven and serve warm.
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