Herb & Cheese Artisan Bread

 2 1/4 tsp active dry yeast (one packet)

1 1/4 cup warm water (between 100-110 degrees)

1 tsp granulated sugar 

1 1/2 tsp salt

2 1/2 cup flour

1 cup of cheese approximately (I used mozzarella) 

1/2 tsp of herbs of choice (I used oregano, sage, and thyme. Rosemary is also good. Follow your nose)

Combine sugar and water, add yeast. Let it proof for 15 minutes

Combine salt and flour, mix in herbs and cheese 

Slowly pour yeast mixture into flour mixture. Mix until dough comes off edges of bowl but is still a little sticky. Add more flour or water as needed. 

Flour both sides. Cover with a towel and let rise for 1 hrs in a warm place

Gently slide out of bowl onto a floured surface, shape by folding each corner into the center. DO NOT KNEAD OR PUNCH DOWN. Dust each side with flour again, let rise another 20 min or so. 

This is when I start my bricketts. By the time they are ready, the dough has had time for the second rise. 

Flour the bottom of your Dutch oven. 

Brickets on the edges of bottom and top in a circle worked best for me. 

Don't forget to rotate it. Should take approximately 30min to cook. Check center for doneness. Cheese should be melty.