3 1/2 to 4 cups unbleached bread flour, plus more for rolling
1 teaspoon organic sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
1 tablespoon garlic powder
1 cup shredded parmesean cheese
1 cup finely chopped fresh parsley
Combine the bread flour, sugar, yeast, garlic powder and kosher salt
in the bowl of a stand mixer and combine (or a regular bowl and wisk) .
While the mixer is running, add the water and 2 tablespoons of the oil
and beat until the dough forms into a ball.
If the dough is sticky, add additional flour, 1 tablespoon at a time, until the
dough comes together in a solid ball. If the dough is too dry, add additional
water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface
and gently knead and add in the parmasean cheese and fresh parsley -
knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough,
cover the bowl with plastic wrap and put it in a warm area to let it double in size,
about 1 hour.
Turn the dough out onto a lightly floured surface and divide it into 10 equal pieces.
Cover each with plastic wrap and let them rest for 10 minutes.
Unwrap and bake on a cookie sheet or pizza stone at 375 degress for 35-40
minutes, or until turning light golden brown.
Remove from oven and cool.