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Ingredients
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Dough
Finish & Serving
Method
Dough
Activate yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the granulated sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy and fragrant.
Mix dough
In a large mixing bowl (or stand mixer fitted with a dough hook), combine the bread flour and fine sea salt. Make a well and add the foamy yeast mixture and 2 tablespoons extra-virgin olive oil. Mix until a shaggy dough forms, about 2–3 minutes by hand or 1–2 minutes on low in a mixer.
Knead
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead in the stand mixer on medium for 6–8 minutes). The dough should be tacky but not sticky; add a teaspoon of flour at a time if excessively sticky.
First rise
Lightly oil a large bowl with a little olive oil, place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.
Shape
Punch down the dough to deflate gently. Turn onto a lightly floured surface and shape into one or two loaves (for example one large round boule or two smaller bâtards). Place on a parchment-lined baking sheet or in a lightly oiled loaf pan. If you want a slashed crust, use a sharp knife or lame to make 2–3 shallow diagonal slashes on top.
Second rise
Cover shaped loaves with lightly oiled plastic wrap or a towel and let rise again until puffy and nearly doubled, about 45–60 minutes.
Finish & Serving
Preheat oven
About 30 minutes into the second rise, preheat the oven to 450°F (230°C). If you have a baking stone, place it in the oven to heat. Place an empty metal pan on the bottom rack to create steam later.
Prepare garlic oil
While the oven preheats, combine 1/4 cup extra-virgin olive oil and the minced garlic in a small heatproof bowl. Let it sit for 10–15 minutes to mellow the raw garlic flavor. Do not heat on the stove; room-temperature infusion preserves bright garlic flavor. Reserve a tablespoon of the oil/garlic mix to brush the inside of the loaf (optional).
Bake with steam
Just before baking, brush the tops of the loaves lightly with the garlic-infused oil. Place the loaves on the hot stone or baking sheet. Pour 1 cup hot water into the empty metal pan on the lower rack to create steam and quickly close the oven door. Bake at 450°F (230°C) for 10 minutes, then reduce temperature to 400°F (200°C) and bake another 15–25 minutes until the crust is deep golden brown and an instant-read thermometer inserted into the center registers 200–205°F (93–96°C). Total bake time ~25–35 minutes depending on loaf size.
Rest
Remove loaves from the oven and transfer to a wire rack. Let rest 15–20 minutes before slicing to allow the crumb to set.
Finish with Parmesan and EVO
While the bread is still warm, brush the top with any remaining garlic-infused olive oil. Sprinkle the freshly grated Parmesan evenly across the top so it melts slightly into the crust. Lightly sprinkle coarse/flaky salt and garnish with chopped fresh parsley if desired. Serve slices with extra EVOO on the side for dipping.