• 2 cups warm water
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 5 1/2 cups flour
• 2 1/2 teaspoons sea salt
• 2 tablespoon salted butter, room temperature
• 1 teaspoon kosher salt
• 1 egg, room temperature

In stand mixer, add warm water (110°F), yeast and sugar

and allow to sit until foamy, about fi ve minutes.

Place 2 cups of fl our in the yeast mixture and the salt. At

low speed, add a 1⁄2 cup of fl our at a time until the dough

is smooth but not sticky.

Turn in olive oil and cover with plastic wrap and a clean

towel. Allow to rest 30 minutes.

On a fl oured surface, cut the dough with a bench scraper

into two halves. Roll each into a rectangle and then roll

tightly with the long side facing you. Roll tightly or there

will be separation in the bread after it is baked. After

rolling, tuck ends neatly under bread and place on a sheet

pan with a silicone mat or parchment paper.

Let rise for an hour. After rising, with a sharp knife, slice

several diagonal slices across bread.

Mix egg with 1 tablespoon water and brush bread.

Preheat oven to 400°F and bake for 20-25 minutes

until golden.

Brush bread with melted butter and sprinkle kosher salt

on top.

Serve with an extra virgin olive oil, blended with red

pepper fl akes. It is also great with olive oil, parmesan and

cracked pepper. I have also used this bread for sandwiches

such as a Cuban, banh mi, or steak submarine sandwich.