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1
Preheat the oven to 400 degrees F. Line a sheet pan with parchment and sprinkle with a thin layer of cornmeal.
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2
On a floured work surface, roll out the 3 dough portions into 3 long ropes.
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3
Line the 3 ropes up next to each other with the top ends overlapping and the bottom ends about 3 inches apart.
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4
Pinch the top ends.
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5
Braid the ropes together; pull the left section over to the center, then hold the old center section with your left hand and pull it to the side.
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6
Finally, bring the right section over the center.
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7
Repeat the process, alternating sides, until the entire length of bread is braided.
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8
Join both ends to form a round wreath.
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9
Transfer the dough wreath to the parchment lined sheet pan.
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10
Dust with flour, and cover with a kitchen towel.
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11
Let proof in a warm spot for 45 minutes.
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12
In a small bowl mix together the olive oil, garlic, paprika, Italian seasoning, and cheese.
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13
Set aside.
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14
Beat the egg with the water in a small bowl, and set aside
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15
Bake the bread wreath in the preheated oven for 40 minutes.
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16
Reduce the oven temperature to 350 degrees F. Remove the bread from the oven, and brush it with the olive oil mixture.
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17
Put it back in the oven, and bake it for an additional 20 minutes.
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18
In the last 10 minutes of baking, coat the entire wreath with the egg wash and sprinkle with coarse salt.
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19
Remove from the oven and serve hot.
