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1
In a large bowl, stir 1 1/2 cups of the flour, the sugar and yeast until well mixed.
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2
In a 1 1/2-quart saucepan, heat the water over medium heat until very warm and an instant-read thermometer reads 120F to 130F Add the warm water to the flour mixture.
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3
Beat with a wire whisk or an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula.
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4
Cover bowl tightly with plastic wrap; let stand about 1 hour or until bubbly.
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5
Stir in the oil, rosemary and salt with a wooden spoon.
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6
Stir in enough of the remaining flour, 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle.
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7
Cover with plastic wrap; let stand 15 minutes.
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8
Sprinkle flour lightly on a countertop or large cutting board.
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9
Place dough on floured surface.
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10
Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion.
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11
Move dough a quarter turn and repeat.
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12
Continue kneading 5 to 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.
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13
Knead in 1 cup of the cheese.
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14
Spray a large bowl with the cooking spray.
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15
Place dough in bowl, turning dough to grease all sides.
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16
Cover bowl tightly with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has doubled in size.
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17
Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
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18
Lightly spray a cookie sheet with the cooking spray.
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19
Sprinkle flour lightly on a countertop or large cutting board.
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20
Gently push your fist into the dough to deflate it.
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21
Place dough on floured surface.
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22
Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top.
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23
Place loaf with smooth side up on the cookie sheet.
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24
Coat loaf generously with flour.
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25
Cover loosely with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has almost doubled in size.
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26
Move oven racks to lowest and middle positions.
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27
Place an 8-inch or 9-inch square pan on the bottom oven rack; add hot water to the pan until about 1/2 inch from the top.
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28
Heat the oven to 450F.
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29
Pour a small amount of cool water into a clean spray bottle.
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30
Spray the loaf lightly with water; sprinkle with a small amount of flour.
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31
With a sharp serrated knife, carefully cut a 1/2-inch-deep slash lengthwise down the center of the loaf.
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32
Sprinkle the remaining 1/4 cup cheese into the slash.
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33
Bake 10 minutes.
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34
Reduce the oven temperature to 400F, bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped.
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35
Remove from cookie sheet to a cooling rack.
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36
Cool 30 minutes before slicing; cut with a serrated knife.
