Step 1: Prepare Baking Dish

• Spray one large or two smaller soufflé dishes with cooking spray.

• Line the sides with parchment paper, leaving a 2-3 inch (5-7 cm) collar above the dish rim to support rising.

Step 2: Activate the Yeast

• Combine warm water and yeast in a small bowl, stirring briefly. Let it sit until foamy, about 5 minutes.

Step 3: Combine Wet Ingredients

• In a large bowl, thoroughly beat eggs.

• Add olive oil, sea salt, coarse black pepper, and grated Pecorino Romano cheese. Stir well to combine evenly.

Step 4: Mix Dough

• Add the activated yeast mixture into the egg and cheese mixture. Stir until well mixed.

• Gradually add half the flour, mixing well. Then, add remaining flour one cup at a time, until you have a firm dough that’s easy to handle and not too sticky.

Step 5: Knead Dough and Add Cheese Cubes

• Transfer dough onto a lightly floured surface.

• Knead for about 5 minutes, gradually incorporating diced young Pecorino cubes until evenly distributed. Dough should feel smooth and elastic.

Step 6: First Rise

• Lightly oil a large bowl. Place dough inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled in size (about 1-2 hours).

Step 7: Shape and Second Rise

• Punch down dough gently. Form it into a smooth ball and place into prepared soufflé dish(es).

• Cover again, and let rise for another 30-40 minutes or until it noticeably expands.

Step 8: Bake

• Preheat oven to 375°F (190°C).

• Bake bread for approximately 45-50 minutes (reduce by 10 minutes if using smaller dishes).

• Bread is ready when golden brown and internal temperature reaches 180°F (82°C).

Step 9: Cool and Serve

• Allow bread to cool in dish for 10 minutes. Carefully remove and cool completely on a wire rack before slicing.