2¼cups+ 1 tablespoon all purpose or bread flour (at least 12% protein)(300 grams)
3tablespoonsfreshly grated parmesan cheese
⅓cup+ 1 tablespoon ricotta cheese(100 grams)
In the stand up mixer add the water and sprinkle the yeast on top, let it sit for about 10 minutes, then stir, add the flour, ricotta, parmesan, olive oil and salt on top. Start to knead on low speed #1 for about 1-2 minutes then increase the speed #2 and continue until the dough is soft and elastic, 6-8 minutes.
Move the dough to a lightly floured flat surface and stretch and fold a few times, shape into a ball. Place the dough in a lightly oiled bowl, rolling the dough to cover lightly in oil, cover the bowl and place in a warm draft free area to rise until doubled in bulk, approximately 2 hours.
Move the dough to a lightly floured flat surface, shape into desired shape, log or boule, place in a lightly oiled* dutch oven or oven safe covered casserole dish, sprinkle the top with flour (use rice or semolina if you don't have it then all purpose or bread will work, cover with plastic and let rise 1 hour.
Pre-heat oven to 400F (200C).
Score the bread, then place the covered pot in the oven and bake, for 25-30 minutes, remove the lid and continue to bake for 10-15 minutes or until the loaf is done. Immediately move the baked loaf to a wire rack to cool completely before serving. Enjoy!
*Or you can line the pot with parchment paper if you prefer.
If your ricotta cheese is watery, then place in a sieve and drain for about 20-30 minutes.Lukewarm water temperature is (98-105F/36-40C).If you wish you can substitute 1/4-1/2 the water with lukewarm milk.It's best to use an oven safe (450F/250C) covered casserole pot or dutch oven, as this will help the dough keep its shape while baking.