Parmesan Rosemary Bread

INGREDIENTS

• 2 1/4 tsp active dry yeast (1 packet)

• 1 1/2 cups warm water (between 110 and 115 degrees or follow the instructions on your yeast)

• 3 cups all-purpose flour (plus a few Tbsp if dough is too wet)

• 1 1/2 tsp kosher salt

• 1/2 cup grated parmesan cheese

• 1 Tbsp fresh rosemary, finely chopped

• 1 Tbsp olive oil

• 1-2 tsp flakey sea salt

• Standing mixer (ideal but not necessary)

INSTRUCTIONS

1. In the bowl of a standing mixer, whisk yeast into warm water. Let stand for 10 minutes or until it is foamy.

2. Add flour, salt, parmesan and rosemary.

3. Using the kneading hook attachment, knead on low (probably setting 1 or 2) for 1 minute or until a ball forms and stops sticking to side of the bowl. You can also just stir in a bowl.

4. Add flour 1 Tbsp at a time if dough is sticking to sides of the bowl.

5. Take bowl off of standing mixer and cover with plastic wrap or a dish towel. Put bowl in a warm place and let sit for 2-4 hours, until the ball of dough has doubled in size.

6. When the dough has risen, preheat oven to 400 degrees. Coat Dutch oven with non-stick spray.

7. Take dough out of mixing bowl. On a floured surface, shape the dough into a ball.

8. Brush Dutch oven with olive oil and place the ball in the center.

9. Brush the dough with olive oil and sprinkle with sea salt.

10. Cover the Dutch oven with the lid and bake for 50 minutes.

11. Remove lid and bake for another 5 minutes or until the bread is golden brown.

Great with soup!