Recipe by Debber
A crusty bread with cheese and garlic filling oozing out, enticing the senses with deliciousness. Thanks to Marcy Goldman *A Passion For Baking* for this luscious, rustic bread. I've made a few alterations to the original for my family's tastes. Try this with soup, chili or stew on a cold wintry evening--you won't be sorry! COOKING TIME includes two risings of the dough--PLAN AHEAD!!
Prep the Pan
- olive oil
- panko breadcrumbs (optional) or semolina (optional)
- 1 1⁄2 cups warm water (100-110*F)
- 2 tablespoons fast rise yeast
- 1⁄4 cup olive oil
- 4 teaspoons sugar
- 2 1⁄2 teaspoons salt
- 1 tablespoon seasoning salt (we use *Spike*)
- 1 teaspoon italian seasoning
- 1 teaspoon garlic powder
- 5 -6 cups flour
- 1⁄2 cup mayonnaise (no substitutes)
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 cup parmesan cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 tablespoon minced garlic (or pressed)
- 1 tablespoon parsley (dry, 2 T if fresh)
- 1 large egg
- 1 pinch sugar
- 1 pinch salt
- parmesan cheese
- mozzarella cheese
- garlic powder
- salt & pepper (for dusting over the top)
- olive oil, for drizzling
Directions See How It's Made
- Line a baking sheet with parchment paper; drizzle olive oil in a 10-inch springform or round cake-pan; sprinkle with panko or semolina (OPTIONAL); set aside.
- FOR DOUGH: whisk water and yeast together in mixing bowl; let stand 2-3 minutes (dissolve the yeast). Briskly whisk remaining ingredients EXCEPT for the flour--use only 3-4 cups of the flour at this point; mix and then knead with dough hook on lowest speed of mixer for 5-8 minutes, sprinkling in more flour to form a soft dough.
- Remove hook, then spray dough with cooking spray; cover mixer with large sheet of plastic wrap (or clean garbage bag); let dough rise 45-60 minutes--doubled in size.
- FOR FILLING: mix all ingredients until well blended; set aside.
- BACK TO THE DOUGH: turn out doubled-dough onto lightly floured work surface, gently deflate (punch down); pat or roll into a large oblong, about 1/2-inch thick.
- If the dough retracts, let it REST for a minute or two. Then spread filling to within a half-inch of the edges, roll up snugly.
- Transfer to prepared pan, shape into a large circle, pinch ends together.
- FINISHING TOUCHES: Whisk egg and pinch of sugar and salt in a small bowl; brush on dough, then sprinkle cheese, power, s & p; drizzle with additional olive oil.
- Cover loosely with plastic; rise until doubled again, 45-60 minutes.
- Preheat the oven to 375. Bake 20 minutes (set the timer); reduce temp to 350; continue baking another 20-30 minutes (top will be browned, cheese melted).
- Cool slightly then cut into pieces.
- Dip into soup, chili or stew for ultimate satisfaction!