About this recipe:A delicious herb bread with added flavour from Pecorino cheese. The dough can also be used for pizza.
15g (1/2 oz) dried active baking yeast
450ml (16 fl oz) warm water (45 C)
2 tablespoons caster sugar
4 tablespoons olive oil
1 tablespoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
1 clove garlic, minced
50g (2 oz) grated Pecorino Romano cheese
800g (1 3/4 lb) bread flour
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:35min › Ready in:1hr5min
Mix yeast, warm water and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
Stir olive oil, salt, herbs, garlic, cheese and about half of the flour into the yeast mixture. Gradually mix in the remaining flour. Dough will be stiff.
Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp cloth. Allow to rise for one hour, or until the dough has doubled in size.
Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased baking tray. Allow to rise until doubled in size, about a 30 minutes.
Bake at 180 C / Gas mark 4 for 35 minutes. Remove loaves from tins or tray, and let cool on wire racks for at least 15 minutes before slicing.
Love this recipe, turned out really well and tasted great. I didn't use the cheese, but added slightly more oil.....perfect bread to go with my sweet potato n butternut squash soup! Cooking time was spot on for me. - 19 Feb 2013