1. In the bowl of a stand mixer, blend flour, 3/4 cup Asiago cheese, yeast, sugar, salt, Italian seasoning, rosemary, herbs de Provence, red pepper flakes, onion powder, garlic powder and garlic using the paddle attachment. 2. With the mixer on a low speed, add in hot water. Mix until dough comes together and then switch to a dough hook. Turn up to medium low speed and knead for 4-5 minutes, until dough pulls away from the sides but sticks to the bottom of the bowl. 3. Remove dough from ball and lightly coat the inside of a deep bowl with olive oil. Place the dough in the bowl, turning to coat and cover with a damp towel. Let rise in a warm, draft-free place for 15 minutes. 4. Punch dough down and pull the top of the dough over the side, tucking underneath to form a ball. 5. Place on an ungreased baking sheet and cut a 1/4 inch deep "X" on the top of dough. Drizzle with 1 tablespoon of olive oil and sprinkle on remaining 1/3 cup Asiago cheese. 6. Place a cake pan filled with hot water in the oven on the bottom rack. Place the baking sheet with the dough on the rack above the water filled pan. Turn on the oven to 400 degrees (do not preheat the oven). Set timer for 40 minutes. 7. Bake until bread in a deep, golden brown and remove from oven. (Bread may need additional time, up to 10 minutes.) Let cool before slicing. ---------------------------------------------------------------------------
Nutrition
Ingredients
