3-1/2 cups bread flour, AP flour or a blend of both
2 teaspoons dry yeast
1 teaspoon sugar
1 cup warm milk
2-3 tablespoons EV olive oil
2 teaspoons Kosher salt
coarse sea to top bread with
2 tablespoons chopped fresh rosemary leaves
Dissolve the teaspoon of sugar in the warm milk and add the yeast, stir and allow to sit until it is bubbly looking then stir in 2 tablespoons olive oil. Blend the flour on slow speed (use dough hook) and add the yeast mixture, Process to a smooth dough and knead for 2 minutes. At this point you can knead the dough by hand for 5-7 minutes or until the dough is smooth and elastic.
Oil a sheet pan or cover the pan with parchment paper to bake the bread on, after kneading the dough shape into a nice round cake pan size loaf and place on the pan or parchment paper. Use your fingers to dimple the dough and add a few grains of the salt to each indentation, brush with olive oil and allow to rise for 1-1+1/2 hours.
Bake the bread in a 400º for 25 – 30 minutes or until golden brown, set finished bread on a cake rack to cool for 10-15 minutes. Leave the room so you don’t eat half the loaf before dinner. Make dipping oil for the bread…