Small Batch No-Knead Rosemary-Parmesan Bread (Cooking for 2)

In large bowl, mix 1/2 cup of the flour, the sugar, yeast and salt. Stir in water and 4 1/2 teaspoons of the olive oil until well mixed. Beat 2 minutes with wooden spoon.

Stir in 1/2 cup of the remaining flour, 2 tablespoons of the Parmesan cheese, 2 teaspoons of the rosemary and the garlic.

Stir in additional flour, 1 tablespoon at a time as needed, until dough leaves side of bowl, flour is incorporated and dough is not sticky. Cover with plastic wrap; let rise in a warm place until doubled in size, about 1 hour.

Line cookie sheet with cooking parchment paper. With floured hands, shape dough into a 5-inch round disk. Place on cookie sheet. Spray a piece of plastic wrap with cooking spray. Place sprayed-side-down over dough. Let rise in warm place, about 30 to 45 minutes or until dough almost doubles in size.

Heat oven to 400°F. Remove plastic wrap. Carefully brush top of loaf with 1/2 teaspoon olive oil.

Bake 15 minutes. Remove from oven. Brush loaf with 1/2 teaspoon olive oil. Sprinkle top of loaf with remaining 1 tablespoon Parmesan cheese and 1 teaspoon of the rosemary. Drizzle remaining 1/2 teaspoon of the olive oil over the cheese. Return to oven; bake an additional 5 to 8 minutes or until golden brown. Serve warm cut into wedges.