Ingredients
Scale
- 4 cups all-purpose flour (480 grams)
- 1 ½ cups warm water (360 ml, about 110°F or 43°C)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon salt (6 grams)
- 2 tablespoons olive oil (30 ml)
- 2 teaspoons Italian herbs (oregano, basil, thyme) (10 grams, mixed)
- 1 cup shredded mozzarella cheese (100 grams)
- ½ cup grated Parmesan cheese (50 grams)
Instructions
- Activate the yeast by combining warm water and active dry yeast in a small bowl. Let it sit for 5-10 minutes until frothy.
- Mix the dry ingredients: whisk together all-purpose flour, salt, and Italian herbs in a large mixing bowl.
- Combine wet and dry ingredients: add the yeast mixture and olive oil to the dry ingredients and stir until a shaggy dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Incorporate the cheese by flattening the dough and folding in the shredded mozzarella and grated Parmesan.
- Let the dough rise in a greased bowl covered with a damp cloth for 1-2 hours until doubled in size.
- Shape the bread into a round boule and place it on a parchment-lined baking sheet.
- Let the shaped dough rise for another 30-45 minutes until puffed up.
- Preheat the oven to 425°F (220°C).
- Score the bread with shallow slashes on the surface.
- Bake for 25-30 minutes until golden brown and the internal temperature reaches 190°F (88°C).
- Cool on a wire rack for at least 20 minutes before slicing.
Notes
For best results, use fresh herbs and knead the dough well. Store in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breads
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 5mg