Ingredients
Bread
- 3/4 cup water 100-110℉
- 1 1/2 tsp active dry yeast
- 1 tsp sugar
- 2 tbsp olive oil
- 1 3/4 cups all purpose flour
- 1 tsp salt
Mustard Topping
- 1/4 cup dijon mustard
- 2 tbsp olive oil
- 1 tsp dried Italian herb mix
- 1 clove garlic minced
- generous pinch salt
- generous pinch black pepper
- 1/4 cup Parmesan cheese freshly grated
Servings: wedges
Instructions
Mustard Topping
- In a small bowl whisk together all ingredients except for cheese and set aside until ready to use.
Bread
- In the bowl of a stand mixer fitted with a dough hook stir together water, yeast and sugar. Allow to ferment for 5-7 minutes. Stir in 1 cup of flour, olive oil and salt. Begin kneading, adding additional flour by the 1/4 cup until dough starts to pull away from the sides. Continue to knead until dough is soft and silky, about 5-7 minutes.
- Turn out dough into a large greased bowl, cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
- Preheat oven to 425℉. Oil a 10" cast iron skillet and push dough evenly into pan with oiled fingers, creating dimples as you go. Allow dough to rest a few minutes to relax dough if having trouble pushing it out to the edge. Cover and allow to rise for 20 minutes.
- Brush dough with mustard topping and sprinkle with parmesan cheese. Bake in preheated oven for 20-22 minutes until golden. Remove from oven and allow to cool a few minutes in pan before lifting out onto cooling rack. May be eaten slightly warm or at room temperature.
Recipe Notes
Recipe yields approximately 490 grams of dough.
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