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Parmesan Peppercorn Bread

Joanne Ozug
  • 2018 minutes
  • Serves 12

INGREDIENTS

3 cups

bread flour (15 oz by weight)

1/2 tsp

active dry yeast

1 tsp

sea salt

1 1/2 cups

warm water

2 tbsp

extra virgin olive oil (if you want a crustier bread, leave the EVOO out, but I find it adds a nice flavor/aroma and I like what it does for the crust)

1 1/2 tbsp

freshly cracked black pepper

4 oz

Parmesan cheese (try to use authentic parmigiano reggiano)