1 ½ cups warm water
5 teapoons instant yeast
1 tablespoon sugar
2 teaspoons salt
¼ cup olive oil
4-5 cups all purpose or bread flour
1 teaspoon, approximately, dry Italian spices or mixed oregano and basil
4-6 garlic cloves, finely minced
1-2 teaspoons garlic powder
½ cup, approximately, extra virgin olive oil
1-2 cups small hunks of Parmesan or Asiago cheese
Line a baking sheet with parchment paper and set aside.
In a mixer bowl, mix the water and yeast together and let stand a few minutes to dissolve yeast. Add in a cup of the flour, then the sugar, salt, oil and most of the flour and stir. Once mixture can be kneaded, knead with a dough hook, on slowest speed of mixer, 5-8 minutes, to make a soft dough, adding in more flour, as required.
Cover machine with a large plastic bag and let dough rise 45-50 minutes.
Meanwhile, have filling ingredients nearby, (have garlic minced)
Gently deflate the dough and place on a lightly floured work surface. Pat out to a 12 inch round. Smear the round with pepper, salt, Italian spices, some garlic powder, 2-4 tablespoons of garlic oil, and cheese, if you are using it.
Roll dough up and let rest 5 minutes. Then, using a rolling pin, roll dough flat again, into a 10 inch round and repeat spice/oil treatment. Basically you are mushing up the dough any old way; it will be fine and bake up interesting and crusty.
Let dough rest 10 minutes and then roll to a 12-15 inch round or oval (garlic and oil will leak out; this is fine).
Place the dough on a baking sheet. Smear top with more salt, pepper, spice, garlic, and oil. Make three deep cuts on the top surface going right though to baking sheet. Spread out these gashes somewhat to make three openings or circles.
Cover the bread in a large plastic bag and let rise 30 minutes. (Dust with additional cheese or any sort and sesame seeds if you like)
Preheat oven to 375 F. Bake the bread 35-40 minutes until it is golden brown and seems crisp on the outside.
Let cool slightly and serve. Makes one large bread. Serve with hot marinara sauce.
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