Description
A warm, crusty artisan loaf studded with fragrant Italian herbs and melty cheese, perfect for pairing with soups and salads.
Ingredients
- 4 cups all-purpose flour (plus extra for dusting)
- 1 packet (2¼ tsp) active dry yeast
- 1¾ cups warm water (about 110°F / 43°C)
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 tablespoons dried Italian herbs (basil, oregano, thyme, rosemary)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Proof the yeast by combining warm water and sugar in a large bowl; stir until dissolved. Sprinkle yeast and let sit for 5 minutes until foamy.
- Add flour, salt, dried herbs, shredded mozzarella, and grated Parmesan to the yeast mixture. Stir until a sticky dough forms.
- Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm spot for 1–2 hours or until doubled in size.
- Punch down the risen dough, shape it into a loaf, and place on a baking sheet. Cover and let rise for 30 minutes.
- Preheat the oven to 450°F (230°C) and place a shallow pan on the bottom rack. Pour hot water into the pan just before baking.
- Bake for 25–30 minutes until golden and hollow-sounding when tapped. Cool on a wire rack for at least 20 minutes before slicing.
Notes
For best results, use 110°F water for proofing. Knead until elastic but avoid over-flouring. Use steam for a crisp crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian