-
In a medium bowl whisk together the water, yeast, and
sugar. Let
stand about 10 minutes or until foamy.
-
Meanwhile, in a
large bowl combine 5 cups of the flour and the salt.
Make a well in the center of the flour mixture. Pour
yeast mixture and olive oil into the well. Stir with a
wooden spoon until combined.
-
When mixture becomes too
difficult to stir, use floured hands to mix. Turn out
dough onto a lightly floured surface. Knead in enough of
the remaining flour to make a stiff dough that is smooth
and elastic (12 to 15 minutes total).
-
Shape dough into a bail and place in a large greased
bowl, turning once
to grease surface. Cover and let rise in a warm place
until doubled (about 30 minutes). Punch down dough.
Divide dough in half. Cover; let rest for 10 minutes.
-
Meanwhile, lightly grease
two
large baking sheets. Shape dough by gently puI1ing each
portion into a ball, tucking edges under. Place on
prepared baking sheets. Flatten each dough round to
about 6 inches in diameter. Cover and let rise in a warm
place until nearly double (about 30 minutes).
-
Preheat
oven to 400°F. Bake bread for 10 minutes. Cover with
foil to prevent over browning; bake for 10 to 15 minutes
more or until bread sounds hollow when lightly tapped.
Cool on a wire rack for at least 30 minutes.
-
Preheat broiler. With a long serrated knife, split each
loaf in half
horizontally. Brush cut side of each bread round evenly
with pesto. Top each round evenly with garlic slices.
-
Sprinkle with cheese. Place rounds on baking sheets;
broil 4 to 5 inches from the heat for 2 to 3 minutes or
until cheese is melted and starts to brown.
Italian
Recipes - Pesto-Garlic Bread Recipe