Instructions
1. Prepare the Dough:
- In a small bowl, dissolve sugar in warm water and sprinkle yeast on top. Let sit 5–10 minutes until foamy.
- In a large bowl, combine flour and salt. Add yeast mixture and olive oil. Mix until a dough forms.
- Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.
2. Prepare the Cheese Filling:
- In a bowl, combine shredded cheese, cream cheese, minced garlic, parsley, oregano, thyme, salt, and pepper. Mix until evenly combined.
3. Assemble the Bread:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Punch down the risen dough and roll it out into a rectangle, about ½ inch thick.
- Spread the cheese filling evenly over the dough, leaving a small border at the edges.
- Roll the dough tightly into a log and pinch the seams to seal.
- Place the roll seam-side down on the prepared baking sheet.
4. Bake:
- Brush the top with olive oil or melted butter and sprinkle with garlic powder and fresh herbs.
- Bake for 25–30 minutes, until golden brown and the cheese inside is melted and bubbly.
- Let cool 5–10 minutes before slicing.
Tips:
- You can add cooked spinach, sun-dried tomatoes, or cooked bacon to the filling for variation.
- Serve warm with marinara sauce or a dipping sauce of your choice.
- For a crispier crust, brush the top with egg wash instead of olive oil.
If you want, I can also give a quick version using store-bought dough that still tastes amazing and saves time.
Do you want me to do that?
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