Prep time: 15 mins (+ 2–12 hours rising) | Bake time: 25-30 mins | Servings: 8
Ingredients
4 cups (500g) bread flour or all-purpose flour
2 tsp (7g) instant or active dry yeast
1 ½ tsp fine sea salt
1 ½ cups (360ml) warm water
¼ cup extra virgin olive oil, divided
2 tbsp fresh rosemary leaves, chopped (plus 1 whole sprig for garnish)
½ cup freshly grated Parmesan cheese
Flaky sea salt for topping
Instructions
1. Mix the Dough: In a large bowl, whisk together the flour, yeast, fine sea salt, half of the chopped rosemary, and half of the Parmesan. Pour in the warm water and 2 tablespoons of olive oil. Stir with a wooden spoon or spatula until a sticky, shaggy dough forms.
2. Rise: Drizzle 1 tablespoon of olive oil over the top of the dough. Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for 2 to 3 hours (or in the fridge overnight) until doubled in size and full of air bubbles.
3. Shape & Transfer: Line a baking sheet or Dutch oven with parchment paper and brush it with olive oil. Gently pour the puffy dough onto the parchment, shaping it into an oval loaf or rectangle.
4. Dimple & Top: Drizzle the remaining olive oil over the top. Use your fingers to dimple the dough surface. Sprinkle generously with the remaining Parmesan cheese, chopped rosemary, a sprig of rosemary in the center, and flaky sea salt.
5. Bake: Preheat your oven to 425°F (220°C). Bake for 25–30 minutes until the top is deeply golden brown, crispy, and the cheese is melted and caramelized.
6. Cool: Transfer to a wire rack to cool for 15 minutes before slicing.