started by proofing the yeast in the water for about 5 minutes, then added one cup of the flour, the sugar, salt, and oil and mixed in my stand mixer on pretty high speed until it was a thick creamy batter (looking almost like pancake batter), 3-4 minutes or so.
Then switched attachments to the bread hook and began adding flour gradually, along with the herbs and pepper. Knead just until all dough pulls away from the bowl, then finish kneading by hand (about 5 minutes or so).
I let this rise is a greased bowl for one hour, then punched down, formed into an oval loaf and let rise another hour. I brushed with olive oil and coarse sea salt before baking, and I also spritzed this with water about 3 times during baking (it gives it that crunchy outer crust, but it still stays soft in the middle).
I baked this about 20 minutes at 375 then turned the heat up to 425 for about 10 more minutes. Perfect, delicious bread
Originally Submitted
3/6/2010
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