Italian Cheese Bread
This Italian cheese bread is stuffed with prosciutto, cheese, and olives, rolled up to create layers of pillowy-soft dough, hot melty cheese, salty prosciutto, and olives. Topped with grated parmesan, pepper flakes, and black pepper for a spicy crispy top!
Ingredients
- 3 cups (380 g) all-purpose flour
- 1 package (7 g) instant yeast
- 1 teaspoon white granulated sugar
- 1 teaspoon salt
- 1 cups minus 2 tbsp (220 ml) warm water
- 3 tbsp (45 ml) olive oil (or sunflower, vegetable, canola)
- 8 oz (225 g) cheese such as Fontina, Asiago, or young Gouda (I do NOT recommend shredded mozzarella cheese, creamy cheeses such as Brie, or hard cheeses)
- 1 cup (180 ml) green olives
- 3 oz (85 g) prosciutto (or pepperoni)
- 1 egg (beaten, for the egg wash)
- 2 tablespoon grated parmesan cheese (optional, for topping)
- Red pepper flakes (optional, for topping)
- Ground black pepper (optional, for topping)
Instructions
- Make the dough. In a large bowl, mix together the flour, yeast, and salt. Add in the water and knead or mix using a kitchen a stand-mixer fitted with a dough hook until a dough comes together. Keep working until the dough is mostly smooth and elastic. Add in the oil and knead until completely smooth and elastic again. Don't freak out if you're kneading by hand, it will get a bit messy but the dough will come together!
- Let rise. Cover the bowl with plastic wrap or a clean kitchen towel and allow to rise until double in size (about 40-60 minutes).
- Assemble. Punch down the dough to remove any air bubbles, then roll out into a large rectangle (about ). Top with cheese, prosciutto, and olives. Roll it up into a very tight log then cut off the edges where there are no add-ins, and shape into a garland by pinching together the two ends. Use a knife to cut a few slits over the top of the bread and place it onto a baking sheet lined with parchment paper. Cover with a clean kitchen towel.
- Let rise again until puffy (about 20-30 minutes). Preheat the oven to 350F (180C).
- Bake. Brush the bread with a beaten egg then sprinkle with grated parmesan cheese, red pepper flakes, and black pepper right before baking. Bake for 15-20 minutes or until the parmesan looks golden and crispy or the bottom looks golden. You don't want it to brown much on top because it may turn out dry if you over-bake. Enjoy hot with some wine!
Notes
Make-Ahead Instructions: follow the recipe through step 2, then place the covered bowl in the refrigerator and allow to rise overnight. The next day, remove the bowl from the refrigerator and follow the recipe (step 3).
Storing Instructions: if your kitchen isn't particularly hot, I recommend placing the leftovers in an air-tight container and storing it at room temperature for a day. If you want to store it for longer than a day, store it in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Reheat in the oven or in the microwave until hot. I don't recommend storing in the refrigerator or freezing because the dough will dry up, room temperature for a day is best and it's what I always do.
Nutrition
Calories: 370kcalCarbohydrates: 34gProtein: 14gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 55mgSodium: 568mgPotassium: 110mgFiber: 2gSugar: 1gVitamin A: 329IUVitamin C: 0.02mgCalcium: 169mgIron: 2mg
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