Ingredients:

  • 1 1/4 cups (300 ml) warm water (105-115°F/40-46°C)
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1 tablespoon (15 ml) granulated sugar
  • 3 tablespoons (42g) unsalted butter, melted
  • 1 1/2 teaspoons (9g) salt
  • 3 1/2 - 4 cups (420-480g) all-purpose flour, plus more for dusting
  • 1/4 cup (60 ml) olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons (10g) Italian herb blend (dried oregano, basil, rosemary, thyme, marjoram)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups (170g) shredded mozzarella cheese, plus more for topping
  • 1/2 cup (50g) grated Parmesan cheese, plus more for topping
  • 1/4 cup (30g) sundried tomato, small dice (optional)

Instructions:

  1. In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5-10 minutes, until foamy.
  2. Add melted butter, salt, and 3 1/2 cups flour to the yeast mixture. Mix until a shaggy dough forms.
  3. Knead on a lightly floured surface (or with a dough hook in a stand mixer) for 8-10 minutes, adding more flour as needed, until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. While the dough is rising, heat olive oil in a small pan over medium heat. Add minced garlic and sauté for 30 seconds, until fragrant but not browned. Stir in Italian herbs, salt, and pepper. Remove from heat and let cool slightly.
  6. Punch down the dough. Roll the dough into a large rectangle, about 12x18 inches (30x45 cm). Brush the garlic-herb oil evenly over the dough. Sprinkle with mozzarella and Parmesan cheese, leaving a 1-inch border clear.
  7. Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal. Place seam-side down.
  8. Using a sharp knife or pizza cutter, make deep cuts along the top of the loaf, about 1-2 inches apart, almost all the way through (leave a hinge at the bottom). Gently twist each section to expose the cheese filling.
  9. Place the shaped loaf on a baking sheet lined with parchment paper. Cover loosely and let rise for 30 minutes.
  10. Preheat oven to 375°F (190°C). Brush the loaf with a bit more olive oil and sprinkle with remaining cheese. Bake for 30-35 minutes, or until golden brown and the cheese is melted and bubbly.
  11. Let the bread cool on a wire rack for at least 10 minutes before slicing and serving the Italian herb and cheese bread.