Receta de pan italiano de queso y hierbas

Ingredientes

• 1 1/3 cups (315mls) warm water
• 2 1/4 teaspoons (7 grams) active dry yeast
• 2 teaspoons honey
• 3 1/4 cups (400 grams) bread flour
• 3 tablespoons extra virgin olive oil
• 2 teaspoons salt
• 1/2 cup (55 grams) Parmigiano reggiano cheese, grated
• 1/3 cup (37 grams) Pecorino romano cheese, grated
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme
• 1 teaspoon garlic powder
• 4 tablespoons extra virgin olive oil (extra)

Preparación

1. 1

   --- Prepare the dough ---

2. 2

   In the bowl of a stand mixer, stir together warm water, active dry yeast, and honey. Allow to stand for approximately 10 minutes until frothy.

3. 3

   Using the dough hook on the stand mixer (or using your hands), add flour to the water/yeast mixture and combine until the mixture comes together. Stand for 10 minutes.

4. 4

   Add oil and salt and continue to mix for 5 minutes (or 7 minutes by hand) until smooth and elastic.

5. 5

   Scrape the dough onto a lightly oiled surface and gather the edges into the middle to form a ball. Pinch the edges together to seal.

6. 6

   Lightly oil a large bowl. (I usually use the stand mixer bowl and don't bother washing it out...just rub it with oil.) Transfer the dough to the bowl, seam side down. Cover with plastic wrap, and let it rise in a warm area for about 1 hour or until doubled in size.

7. 7

   The dough is ready when a gentle finger press leaves a slight indentation that doesn't immediately spring back. If it does rebound quickly, allow a few more minutes and check again.

8. 8

   --- Stretch and fold the dough ---

9. 9

   Scrape the dough out onto an oiled surface. Flatten slightly.

10. 10

    With oiled hands, reach for the furthest edge of the dough.

11. 11

    Gently lift and stretch the dough towards you until you feel resistance.

12. 12

    Fold the stretched dough over to the center of the dough rectangle.

13. 13

    Repeat the "lifting, stretching and folding into the center" step on the left-hand edge followed by the right and then the edge closest to you. Repeat the whole process one more time on all edges.

14. 14

    Then flatten into a rectangle again then roll the shorter side of the dough tightly into a log shape pinching the seam to close.

15. 15

    Cover the log with a clean kitchen towel and let it rest for 20 minutes.

16. 16

    --- Shape the loaves ---

17. 17

    After the resting period, divide the dough into 4 equal pieces.

18. 18

    Take one piece of dough and flatten it into a rough 6 by 8-inch rectangle, but this time with the long side facing you.

19. 19

    Brush the dough with 2 tablespoons of the extra virgin olive oil, then sprinkle with 2 tablespoons of the combined cheese and herb mixture.

20. 20

    Roll tightly into a log, pinching the seam to close. Turn the log over so the seam is underneath.

21. 21

    Repeat the shaping process with each piece of dough in the same way, using the remaining extra olive oil and the remaining cheese and herb mixture.

22. 22

    Carefully transfer the loaves to the prepared baking sheet covered with parchment, leaving a few inches between them to allow for rising.

23. 23

    Brush each loaf generously with extra virgin olive oil. Sprinkle with the remaining cheese and herb mixture. Allow to rise for 30 minutes until almost doubled and nicely puffy. This will depend on the temperature of your kitchen. It may take longer if the temperature is cool.

24. 24

    In the meantime, preheat the oven to 400°F (200ºC).

25. 25

    --- Bake the bread ---

26. 26

    Bake for 20 to 25 minutes until golden and cooked through (the center should reach reach 200°F.