Topping
- 1/4 C Olive Oil
- 2 TBSP Rosemary, chopped
- 3 TBSP Garlic, minced
- 1/4 C Grated Parmesan Cheese
- 1 tsp Sea Salt
- 1 1/2 tsp Dried Oregano
Place all of the bread ingredients (do not include those for the topping) into your bread maker in the order suggested by your bread machine's manual (note: they're listed in the order my machine suggests).
Program your bread machine to run the dough cycle, close the lid and let the machine do the work! Meanwhile, use a pat of butter to grease a 9x13 inch glass baking dish.
When the dough cycle has finished, turn the dough out into your greased baking dish. Use your hands to press the dough down and out, eventually reaching nearly the entire base of the dish. The dough should be at least a half inch thick. Use your handy finger to press indentations across the top of the loaf.
Cover with plastic wrap and set in a warm area to rise for 20 minutes (I set mine in the microwave--while it was off).
While it rises, preheat the oven to 400 degrees and begin preparing the topping. Heat the 2 tablespoons of olive oil in a small skillet. Add the garlic and sautee until fragrant, 2-3 minutes. Remove from heat and stir in the remaining topping ingredients. Uncover the bread once 20 minutes has passed, and, using a pastry brush, spread the topping mixture over the pre-baked bread.
Bake the bread for 20-25 minutes in the preheated oven, or until golden (remember it may look slightly darker because it is primarily wheat). Let the bread rest after baking before you slice it into squares for serving.