Rosemary-Garlic Olive Oil & Parmesan Bread

Directions

In a small bowl, mix together the olive oil, rosemary and garlic until well combined. Set aside. You can make it the day before, let it marry in the frige.

To make the dough:

Add the yeast, honey or sugar, and milk in a 2-cup measuring cup or a medium bowl, and stir well.

Let it sit for about 10 minutes until the mixture bubbles and the yeast is activated.

In a large mixing bowl, add both of the flours, salt and olive oil.

Pour the yeast and milk mixture into the large bowl, and stir with a wooden spoon until well combined.

Knead the dough with a dough hook under low speed until an elastic and smooth dough forms, about 5 minutes. You may need add a little more milk or flour depending on how sticky the dough is.

Turn the dough onto a lightly floured working surface and knead for about 2 minutes.

Coat the large mixing bowl with cooking spray, and place the dough into the bowl.

Cover with a large piece of plastic wrap or a damp towel.

Let sit at a warm place until the dough doubles in size, 1 to 2 hours, depending on how warm the place is.

Punch dough down, knead a few times, and place the dough into a 7 by 10-inch or similar capacity casserole dish brushed with about 1 to 2 tablespoons rosemary and garlic infused olive oil.

Press the dough to fit the dish, about 1 to 1½-inch thick.

Brush the surface and edges with all the remaining rosemary and garlic olive oil.

Sprinkle the parmesan cheese evenly over the dough.

Let sit at a warm place for another 40 minutes to 1 hour until it doubles again.

Preheat the oven to 350℉ (180℃).

Bake the bread for 20 to 25 minutes until the bread becomes golden.

Cool a few minutes, cut into squares and serve warm.