Parmesan & Scallion Boule

makes 1 loaf

A pizza stone is key in making this bread. I actually own two, since they’re a big part in making the best homemade pizza too. You can order one the same one I use over at Amazon with free shipping.

3 Tablespoons extra virgin olive oil

1 cup sliced scallions

3 cups flour

1 cup freshly shredded Parmesan cheese

1 teaspoon salt

1 teaspoon active dry yeast

1 cup warm water

Heat 2 teaspoons of the olive oil in a small skillet. Add the scallions and saute until fragrant and slightly softened, about 3 minutes. Remove from heat and let cool.

Add 2 cups of flour, cheese, salt and yeast to a deep bowl. Whisk to combine. Add the cooled scallions, warm water and 2 tablespoons of olive oil. Stir with a wooden spoon to combine. Gradually stir in an additional 1/2 cup of flour, until it begins to form a soft dough (it will still be slightly sticky, and that’s okay).

Sprinkle remaining flour onto a clean counter. Dump dough onto the surface and knead in as much of the remaining flour as necessary to form a smooth ball. Place dough in a lightly oiled bowl, cover tightly with plastic wrap and let sit in a warm place until doubled in volume.

Once dough has doubled, turn out onto a lightly floured surface and punch down. Knead 1 minute, then shape into a round loaf called a boule. Brush top of loaf with remaining 1 teaspoon of olive oil. Cut a 1/4-inch deep “X” into the top of the loaf using a sharp knife. Cover with a slightly damp clean kitchen towel and let rest until the boule has doubled in size.

While the dough is resting, place the oven rack into the center position. Place a pizza stone on the rack and preheat oven to 550ºF. When loaf has doubled in size, reduce oven to 450ºF, and, using a pizza peel, or the back of a sheet pan lined with lightly floured parchment, slide the loaf onto the stone. Bake for 25 to 27 minutes, until very nicely browned and hollow sounding when tapped.