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How to make it

  • In the bowl of an electric mixer fitted with a dough hook, add warm water, yeast, honey and olive oil, quickly mixing with a spoon.
  • Let sit for 5-10 minutes until yeast gets foamy. In a separate bowl, measure out flour and salt.
  • Add in flour gradually with the mixer on low speed.
  • Knead with the dough hook (I used the two lowest speeds for this) for 10-12 minutes, occasionally pulling the dough off with your hands and placing it back in the bowl.
  • Remove dough from bowl (it will be sticky) and place it on a floured workspace.
  • Knead it a few times by hand, adding a few sprinkles of flour until it's elastic and no longer super sticky.
  • Oil a bowl with olive oil and place the bread in the bowl, flipping it to coat.
  • Cover and set in a warm place (I set it on top of my oven, turned on) to rise for 1.5 hours.
  • Preheat oven to 425 degrees F.
  • After 1.5 hours, punch down dough and form into a large round, using more flour if needed to decrease the stickiness again.
  • Cut the round into 4 equal pieces and roll them into balls.
  • Place on a baking sheet, cover and let rise for 20-30 more minutes.
  • Take the dough balls and roll them into tighter balls again, then brush each with beaten egg.
  • Gently score the top of each loaf, then bake for 40-45 minutes, or until golden.
  • Let cool completely, then using a serrated knife, cut a round out of the middle and fill with soup!

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