Description
A warm, crusty loaf infused with fragrant Italian herbs and stuffed with a gooey, cheesy filling. Perfect as a side for pasta, on a charcuterie board, or enjoyed on its own.
Ingredients
- 3½ cups (420 g) all-purpose flour, plus more for dusting
- 1 packet (2¼ tsp) active dry yeast
- 1½ tsp granulated sugar
- 1¼ tsp salt
- 1¼ cups (300 ml) warm water (105–115 °F)
- 2 tbsp olive oil, plus more for greasing
- 8 oz (225 g) cream cheese, softened
- 1 cup (115 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- ¼ cup chopped fresh Italian parsley
- 2 tbsp chopped fresh basil
- 1 tbsp chopped fresh oregano
- 2 cloves garlic, minced
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 1 large egg
- 1 tbsp milk or water
- Optional topping: everything bagel seasoning, additional grated Parmesan cheese, dried Italian herbs
Instructions
- Activate the yeast by combining warm water, sugar, and yeast in a bowl. Let it sit until foamy (about 5–10 minutes).
- In another bowl, whisk together flour and salt.
- Pour the yeast mixture and olive oil into the flour–salt mix and stir until a shaggy dough forms.
- Knead on a floured surface for 6–8 minutes (or use a dough hook) until smooth and elastic. Add flour if too sticky.
- Lightly oil a bowl, place the dough inside, cover, and let rise in a warm spot for 1–1.5 hours, until doubled.
- Meanwhile, in a bowl, combine cream cheese, mozzarella, Parmesan, parsley, basil, oregano, garlic, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper. Mix well; chill if you’d like easier spreading.
- Preheat oven to 375 °F (190 °C). Line a baking sheet with parchment.
- Punch down the dough and roll it into a 12 × 18-inch rectangle.
- Spread the herb-cheese mixture evenly, leaving a ½-inch border along one long edge.
- Roll the dough into a log from the opposite edge, then pinch to seal.
- Slice the log lengthwise, with the cut side up. Twist the two halves together, cut side up, to form a braid or circle.
- Transfer to the baking sheet. Whisk egg and milk (or water) for the egg wash and brush the bread.
- Optional: sprinkle everything bagel seasoning, extra Parmesan, or dried herbs on top.
- Bake for 25–30 minutes until golden brown and the filling bubbles. Tent with foil if browning too fast.
- Cool briefly, then transfer to a wire rack to finish cooling.
Notes
- To avoid filling leaks, seal the edges of the dough tightly and use an egg wash.
- To prevent over-browning, tent the loaf with foil in the last few minutes of baking.
- Variations include using different cheeses like Provolone or Gruyère, or adding sun-dried tomatoes or spinach.
- Dough and filling can be prepared in advance and refrigerated separately.
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 290
- Sugar: 1g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg
