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This rustic Italian country bread is versatile enough to grace most casual meals.
Preheat convection oven to 400F. or standard oven to 500F. Grease two 12 x 17-inch sheet pans.
In mixer with dough hook, mix semolina, flour, herbs, garlic, Parmesan cheese, salt and pepper. Add starter, and slowly drizzle in olive oil and water.
Knead for 5 minutes, or until dough forms ball. Dough should be soft, but if not, add more water. If too wet, sprinkle in more flour. Divide dough in half. If using only one sheet pan, freeze half the dough.
Pat dough out ½-inch thick onto greased sheet pan. Set aside to proof for 2 to 3 hours.
Using fingers, make indentations in dough. Set aside to rest for 30 minutes more. Leave dough plain or sprinkle with additional olive oil, herbs and Parmesan cheese.
Bake for 7 to 8 minutes. Bread is done when crust is golden. Cool before slicing.
Try an organic Pinot Gris from Alsace, such as René Mure, or a red Spanish wine from Ribera del Duero, a region in Spain.
- Calories 460
- Carbohydrate Content 68 g
- Cholesterol Content 5 mg
- Fat Content 14 g
- Fiber Content 3 g
- Protein Content 14 g
- Saturated Fat Content 3 g
- Sodium Content 850 mg
- Sugar Content 0 g