Italian Bread by a French Chef

By Chef Jean-Pierre · 180 min

Ingredients

Instructions

1. Dissolve the yeast and 1 teaspoon sugar in 2 tablespoons of 105°F water and let sit 10 minutes until doubled.
2. Put the yeast mixture and the chilled water in the mixer bowl with the dough hook and mix on low until combined.
3. Add the flour and the remaining sugar and mix on low until about 90% incorporated, then add the salt and oil.
4. Mix on medium speed for 15 minutes, until the dough is smooth, silky and stretches easily.
5. Put the dough in an oiled bowl, cover loosely, and let it rise in a warm place for about 1 hour, until at least doubled.
6. Preheat the oven to 450°F / 230°C.
7. Brush a 10 x 2 inch round cake pan liberally with olive oil. Divide the dough into two balls and press one flat to cover the bottom of the pan.
8. Spread the cheese and caramelized onion over the middle and 75% of the surface, brush the outer edge with water, then cover with the second dough ball and seal the edges well.
9. Poke holes in the top with your fingertips or a wooden spoon handle, and fill them with olives, sun-dried tomatoes and basil if using. Brush with olive oil and sprinkle with Parmesan, coarse salt and rosemary.
10. Cover loosely and let rest about 30 minutes in a warm place.
11. Bake in the middle of the oven for about 15–20 minutes, until golden brown.
12. As soon as you can handle it, flip onto a rack, brush again with olive oil, and cool a few minutes.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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