for the bread
3 cups warm water
1 ½ heaping Tablespoons of dry active yeast
1 Tablespoon honey or sugar
1 Tablespoons coarse salt (like Kosher)
6 cups flour (half bread flour, half whole wheat)
for the dipping oil
1 cup extra virgin olive oil
1 clove garlic, minced
1/4 cup freshly grated Pecorino Romano or Parmesan cheese
1 teaspoon crushed red pepper flakes
1 Tablespoon dried parsley, or 2 Tablespoons fresh parsley (chopped fine)
Measure your water in a large measuring cup. You want the water to be warm, but not hot! Add your yeast to the warm water with the honey or sugar and set aside for a minute or two. If you don't buy yeast in bulk, you can use one of the little packets (just measure the yeast out of that). Put the flour and salt into a large bowl. Add water mixture to dry ingredients and stir by hand until there are no dry pockets.
Flour your counter really well and scoop your dough out onto the counter.
Slide your parchment paper full of puffy rolls off the baking sheet and onto the hot stoneware pan, being careful not burn your hand! Bake the rolls for 20 minutes.
Add one clove of minced garlic to the oil and shut the heat off and let it sit and mingle for a few minutes. You don't want to cook the garlic, just infuse it into the oil.
In little bowls, place 1 Tablespoon of the freshly grated cheese. Pour the oil mixture over the cheese and mix. The smells are going to overwhelm your senses here and you might drool. Apologies in advance.
Enjoy with the dipping oil and marvel that you just made a wonderfully impressive French bread.
The dipping oil is the perfect condiment for these delicious rolls. See the chewy crust all around the edges of the roll? That steam in the oven really gives you a professional bakery result. See the herbs and cheese in that oil? Seriously amazing flavors. Are you drooling yet?
I told you this was easy, and these step by step pictures (taken by friend Travis) will help you along the way.