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1
In a bowl, combine the water, yeast and sugar and let stand until foamy, 5 to 8 minutes.
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2
Stir in 2 tablespoons of the olive oil.
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3
In a large bowl, combine the flour and salt; make a well in the center.
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4
Pour in the yeast mixture and stir well with a wooden spoon.
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5
Turn the dough out onto a lightly floured work surface and knead until smooth and satiny, about 7 minutes.
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6
Shape the dough into a ball and transfer it to a lightly oiled bowl; turn the dough ball to coat it evenly with oil.
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7
Cover the bowl with a damp kitchen towel and let the dough rise in a warm place until doubled in bulk, about 1 1/2 hours.
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8
Punch down the dough and knead it briefly while it is still in the bowl.
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9
Turn the dough out onto a lightly floured work surface and knead again until smooth, 2 to 3 minutes.
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10
Return the dough to the bowl and let rest, uncovered, for 20 minutes.
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11
Meanwhile, in a small skillet, heat the remaining 1/2 tablespoon of olive oil.
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12
Add the garlic and cook over moderate heat, stirring occasionally, until softened but not browned, 1 to 2 minutes; set aside.
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13
In a small bowl, combine the parsley, scallion greens and rosemary.
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14
Generously grease a 2 1/2 -quart round cast-iron casserole or a 10-inch skillet.
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15
Cut off a 1/2 -cup-size piece of dough.
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16
Using a lightly floured rolling pin, roll the small piece of dough into a 10- to 12-inch round.
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17
Fit the dough round in the bottom and 1 inch up the side of the prepared casserole.
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18
Roll out the remaining dough to a 22-by-15-inch rectangle.
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19
Spread the garlic evenly over the dough rectangle, leaving a 1-inch border.
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20
Sprinkle the herb mixture on the dough and spread the cheese evenly on top.
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21
Starting with a long side, roll the dough into a log.
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22
Cut 1 inch off each end of the log and discard.
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23
Cut the log crosswise into 8 equal slices.
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24
Set 1 slice on its side in the center of the dough-lined casserole and arrange the remaining 7 slices around it.
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25
Let the dough rise, uncovered, until it is about 3 inches high, 1 to 1 1/2 hours.
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26
Preheat the oven to 350.
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27
Bake the bread for 50 to 60 minutes, or until golden brown on top.
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28
Run a knife around the edge of the casserole to loosen the bread, then turn it out onto a rack.
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29
Using a clean kitchen towel, turn the bread right side up and let cool for 10 to 15 minutes before slicing.
