Description
A golden, aromatic loaf studded with mozzarella and Parmesan, perfect for weeknight dinners or sandwiches.
Ingredients
- 4 cups (about 500 g) all-purpose flour, plus extra for dusting
- 1 packet (2¼ tsp / 7 g) active dry yeast
- 1¾ cups (420 ml) warm water (about 110°F / 43°C)
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 tablespoons dried Italian herbs (basil, oregano, thyme, rosemary)
- 1 cup (about 100 g) shredded mozzarella cheese
- ½ cup (about 50 g) grated Parmesan cheese
- Extra flour for dusting the work surface
Instructions
- Pour warm water into a large bowl and stir in sugar. Sprinkle yeast and wait 5 minutes until foamy.
- Add flour, salt, and dried herbs to the yeast mixture. Mix briefly to combine.
- Stir in mozzarella and Parmesan until a sticky dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover, and let rise in a warm spot for 1–2 hours until doubled in size.
- Punch down the dough, shape into a loaf, and proof for another 30 minutes.
- Preheat oven to 450°F (230°C) with a shallow pan on the bottom rack. Pour hot water into the preheated pan for steam.
- Bake for 25–30 minutes until golden brown and hollow sounding when tapped.
- Cool on a wire rack for at least 20 minutes before slicing.
Notes
For a whole-wheat version, swap 1 cup of flour for whole-wheat flour. Use low-moisture mozzarella for better melting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian