Romano + Basil Boule

One of my favorite summertime traditions is baking homemade bread. Tear off a piece, slather with homemade buttermilk ricotta, and serve with your farmer's market loot....so simple, so yummy!We have actually had some success growing fresh basil on our little stoop outside our Hollywood bungalow. I have been using it in lots of different recipes...this is one of my favorites!Romano + Basil BouleIngredients:3 cups organic unbleached bread flour3/4 teaspoon yeast + 1/4 cup filtered water2 teaspoons rose salt1 1/4 cup filtered water1 tablespoon organic sugar3 tablespoons fresh, organic sweet basil, chopped3/4 cup Romano cheese, gratedDirections:Place yeast in a bowl with 1/4 cup filtered water. Stir and let sit for 10 minutes.Meanwhile, place flour, salt, and sugar in a large bowl. Stir. Add the yeast mixture to the flour mixture. Mix. Begin to slowly add the water until combined. Fold in the fresh basil and Romano cheese. Cover with plastic wrap and let rest for about 8 hours (this will vary depending on the temperature in your kitchen so keep an eye on the dough and make sure it continues to slowly rise…it should at least double in size)Preheat oven to 450 degrees. Place a 5.5 quart enameled cast iron french oven in the stove with the lid on for 30 minutes. Meanwhile, place the dough on a heavily floured surface (the dough is super sticky so be sure to also flour your hands before handling) and form into a ball. Cover and let rest while the french oven is preheating. Then, place the dough in the french oven and cover with the lid. Bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes until the crust is golden brown. Let cool slightly. Store in a paper bag or wrap in parchment paper.Recipe + Photography by Cassie Winslow