Serve this bread thickly sliced with a plate of fresh tomatoes.
Olive oil for baking sheet
3 ¼ cup of all-purpose flour
1 package of active dry yeast (1 ¼ ounces)
1½ tsp kosher salt
½ tsp pepper
¾ cup grated Parmesan (3 ounces)
1 12 ounce bottle beer, preferably ale
Flour for work station
1 cup chopped or torn basil
Heat oven to 400 degrees. Oil a baking sheet. In the bowl of a standing mixer on low, or in a large bowl using a spoon, combine the flour, yeast, salt, pepper, and parmesan. Add the beer and mix until dough comes together.
Turn the dough onto a lightly floured surface. Sprinkle with basil and knead until gently incorporated. Shape the dough into a round loaf and transfer to a prepared sheet. Bake until the loaf is lightly browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Turn the loaf onto a wire rack. Let cool for at least 10 minutes before slicing.