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1
In a small bowl, mix together the olive oil and basil until well combined.
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2
Set aside.
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3
You can make it the day before, let it marry in the frige.
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4
Preheat the oven to 350F (180C).
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5
Toss together the shallots, olive oil and balsamic vinegar on a large baking sheet, then spread the shallots evenly.
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6
Bake for 20 to 25 minutes until the shallots are caramelized.
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7
Remove from the oven and set aside.
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8
You can turn off the oven now.
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9
To make the dough:
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10
Add the yeast, honey or sugar, and milk in a 2-cup measuring cup or a medium bowl, and stir well.
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11
Let it sit for about 10 minutes until the mixture bubbles and the yeast is activated.
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12
In a large mixing bowl, add both of the flours, salt and olive oil.
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13
Pour the yeast and milk mixture into the large bowl, and stir with a wooden spoon until well combined.
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14
Knead the dough with a dough hook under low speed until an elastic and smooth dough forms, about 5 minutes.
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15
You may need add a little more milk or flour depending on how sticky the dough is.
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16
Turn the dough onto a lightly floured working surface and knead for about 2 minutes.
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17
Coat the large mixing bowl with cooking spray, and place the dough into the bowl.
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18
Cover with a large piece of plastic wrap or a damp towel.
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19
Let sit at a warm place until the dough doubles in size, 1 to 2 hours, depending on how warm the place is.
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20
Punch dough down, knead the crumbled goat cheese into the dough until the dough elastic and smooth again, it should be moist and not too sticky.
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21
Place the dough into a 7 by 10-inch or similar capacity casserole dish brushed with about 1 to 2 tablespoons basil olive oil.
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22
Press the dough to fit the dish, about 1 to 1 1/2-inch thick.
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23
Push the caramelized shallots into the surface of the dough.
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24
Brush the remaining basil olive oil on top of the shallots and dough.
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25
Let sit at a warm place for another 40 minutes to 1 hour until it doubles again.
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26
Preheat the oven to 350F (180C).
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27
Bake the bread for 20 to 25 minutes until the bread becomes golden.
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28
Cool a few minutes, cut into squares and serve warm.
