One of my most favorite breads to make and to eat. The smell of garlic and herbs when this bread comes out of the oven is insane. Serve with nice extra virgin olive oil or herbed goat cheese.
- 22 ounces all-purpose flour
- 1 tablespoon sea salt
- 2 1/2 teaspoons active dry yeast
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh oregano
- 3 cloves garlic minced
- 1/4 cup good olive oil
- 14 ounces warm water (105-115°F)
- Semolina flour for dusting
Sprinkle the yeast over the warm water. Allow to dissolve until foamy (about 5 minutes).
In the mixing bowl of a Kitchen Aid mixer, combine the flour, fresh herbs, garlic and the sea salt. Attach the dough hook and mix the dry ingredients together. Next add your nice olive oil and slowly add your water yeast mixture. Knead on a low speed for about 5 minutes. You want the dough to be smooth and elastic.
Place your dough in a lightly oiled bowl. Cover with plastic wrap and place in a warm place. You may also cover with a towel to keep warm. Allow to rise 1 1/2 to 2 hours until it doubles in size.
Punch down the dough and place on a floured work surface. Cut the dough into four equal pieces. Cover with kitchen towel and let rest 5 minutes. Dust two sheet pans with semolina flour.
Roll each dough portion into an oval, the size to fit half of a sheet pan. Place each oval onto the sheet pan spreading out as necessary. Using a sharp knife or bread slasher make 4 slits. Imagining the center of the dough make two on each side and angle downward. Gently pull on the dough to open up the slits to wider ovals.
Cover with a kitchen tea towel and let rise 25 to 30 minutes.
Preheat oven to 425°F.
Brush bread with olive oil and sprinkle with sea salt. Position a rack in the lower part of your oven. Bake the bread for 25 to 30 minutes.