Parmesan Pimiento Bread | epicuricloud (Tina Verrelli)

Ingredients

• 483 g all-purpose or bread flour (3 ½ cups), plus more for forming dough (I used King Arthur Flour (11.7% Protein))
• 1 package quick/instant dry yeast
• 1 cup grated Parmesan cheese
• 1 teaspoon minced fresh rosemary
• 4 oz jar diced Pimientos - well drained - squeezed
• 3/4 teaspoon salt
• 1 ¼ cups water (room temperature )
• 1 tablespoon olive oil