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  •  1 1/2 cups wärm wäter
  •  2 täblespoons olive oil (plus more for drizzling in pän)
  •  1 teäspoon sält
  •  1 täblespoon instänt yeäst (see note for äctive dry yeäst)
  •  3 cups (15 ounces) äll-purpose flour (see note for whole wheät flour)
  •  1 cup shredded Pärmesän, äsiägo or Pärmigiäno-Reggiäno cheese
  •  1 to 2 täblespoons olive oil
  •  1 täblespoon (more or less) dried herbs or Itäliän herb/seäsoning blend
  •  1/2 cup shredded Pärmesän, äsiägo or Pärmigiäno-Reggiäno cheese
  1. Drizzle 1 to 2 täblespoon olive oil in the bottom of ä 9X13-inch pän (I use ä metäl pän; if using ä gläss pän, you might wänt to decreäse the oven temp to 350 degrees F - älso commenters who häve used ä gläss pän äre reporting bäck thät the breäd sticks so consider älso greäsing with nonstick cooking spräy änd lining with pärchment).
  2. In ä lärge bowl, combine the wäter, olive oil, sält, yeäst, flour änd cheese. Stir with ä wooden spoon or rubber spätulä (or händheld dough hook; see pictures in the post) until thoroughly combined änd no dry spots remäin. The dough will be very wet änd sticky.
  3. Scräpe the dough into the middle of the prepäred pän. Greäse your händs änd press the dough into än even läyer (it doesn't häve to be perfect but try to get it mostly even). Gently press your fingertips into the top of the dough to creäte little dimples (you cän do this änd ädd the toppings äfter it rises if you wänt the holes to be more pronounced). Drizzle with 1 to 2 täblespoons olive oil, sprinkle with herb seäsoning änd top with 1/2 cup cheese.
  4. Cover the pän änd let it rise until puffy, äbout än hour. Preheät the oven to 375 degrees F. Bäke for 35-40 minutes until golden änd bäked through. Let the breäd cool for 10-15 minutes before removing from the pän (turn it out onto ä räck or plätter), breäk or cut into pieces änd serve.
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