- Average
- Average budget
Ingredients
- 1 cup warm water
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 4 cups bread flour
- 1/4 cup extra virgin olive oil
- 1 cup freshly grated Pecorino Romano
- 1 cup freshly grated Parmesan
- 3/4 cup extra virgin olive oil
- 2 bunches scallions, cut into 1/8-inch slices
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon coarse sea salt
Preparation
Step 1
Put the warm water in a large warmed bowl, add the yeast, and stir to dissolve. Let stand for 3 minutes, or until foamy.
Step 2
Add the salt and sugar and stir to combine. Add the flour and olive oil and mix, first with the spoon and then using your hands, until the dough comes together into a ball that no longer sticks to your fingers.
Step 3
wash and dry your hands. Transfer the dough ball to a work surface and knead, occasionally dusting with flour, until you have a smooth, firm ball, about 15 minutes.
Step 4
Place the dough in a lightly oiled large bowl and cover it with a clean kitchen cloth. Place the bowl in a warm area and let rise until the dough has doubled in size, about 2 hours.
Step 5
Punch the dough down and divide it into 2 equal pieces. Shape each into a ball, return to the bowl, cover, and let rise 30 minutes more.
Step 6
Preheat oven to 450 degrees. Lightly oil two 11" x 17" baking sheets.
Step 7
Place each piece of dough on an oiled baking sheet and, using a rolling pin or your hands, flatten it to fit the baking sheet. Using your fingertips, poke indentations across the entire surface of the bread. Sprinkle with both cheeses, drizzle with olive oil, and then sprinkle with rosemary, scallions and salt. Bake 14 to 15 minutes, until golden brown on top and bottom. Serve warm.