Ingredients

The following ingredients have 4 Servings
  • 1 package Rapid Rise Instant Active Dry Yeast
  • 1.5 teaspoons raw sugar
  • 1-3/4 cup lukewarm water
  • 1 cup extra virgin olive oil ((divided))
  • 1 teaspoon sea salt
  • 5 cups all-purpose flour
  • 2 cups asiago cheese
  • 1 tablespoon fresh rosemary and herbs

Instruction

  • In a large bowl add the yeast packet, luke warm water, and sugar.  Mix well. Let it sit in a warm place for about 10-15 minutes. When it’s ready it should appear to be foamy, and bubbling.
  • Next, add flour, ½ a cup of olive oil, and salt to the yeast mix. Using a hand mixer,  blend ingredients completely.
  • Transfer dough to a lightly floured surface. Begin kneading dough with hands. Do this 1-2 times. You can sprinkle with flour if it starts to get sticky at all. 
  • Then add 1-2 Tbsp of olive oil to the empty mixing bowl. Swirl it around until it coats the inside of the bowl.
  • Place dough back in the bowl and cover it with a kitchen towel or plastic wrap. Keep bowl in a warm place. Allow to sit for about 1 hour and until it has doubled in size.
  • Divide the rest of the olive oil between two 9 inch cake pans. 
  • Add 1 cup of Asiago Cheese to the dough. Knead dough again. Divide dough in half, placing one half in each cake pan. Press dough with knuckles to fit pan.
  • Then flip dough over coating it in olive oil on both sides. Repeat for each pan. 
  • Cover both pans with a kitchen towel or plastic wrap again and set aside. Let dough double again in size, sitting for about one more hour.
  • Preheat oven to 425 degrees.
  • Remove plastic from pans. Sprinkle with sea salt.
  • Drizzle olive oil on top and bake for about 10 minutes. 
  • Remove from oven and add remaining Asiago cheese on top of both bread loaves.
  • Return to oven and bake for another 10-12 minutes or until golden brown.
  • Allow to cool before slicing. 
  • Optional: Sprinkle top with fresh rosemary or other herbs and extra Asiago cheese or parmesan cheese.