About the Recipe
If you love the savory aroma of fresh bread combined with the sharp, nutty flavor of Asiago cheese, this loaf will quickly become a household favorite. With a chewy crust and cheesy pockets in every slice, it’s a versatile bread that pairs well with everything from hearty stews to a simple drizzle of olive oil. Ideal for dinner tables, brunch spreads, or as a thoughtful homemade gift.
Ingredients
For the dough:
500g (4 cups) bread flour
7g (2 tsp) salt
7g (2 tsp) sugar
7g (2 tsp) instant yeast
300ml (1 ¼ cups) warm water
2 tbsp olive oil
For the filling & topping:
150g (1 ½ cups) grated Asiago cheese, divided
1 egg, beaten (for egg wash)
Preparation
Mix the DoughIn a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy. Add flour and salt, then knead until smooth (about 8–10 minutes). Incorporate olive oil and knead until dough is elastic.
First RisePlace dough in a lightly greased bowl, cover with a damp towel, and let rise for 1–1.5 hours until doubled in size.
Shape & FillPunch down the dough and roll into a rectangle. Sprinkle two-thirds of the grated Asiago over the dough, then roll into a log. Tuck in the ends and shape into a loaf.
Second RisePlace the loaf seam-side down on a parchment-lined baking tray. Cover and let rise for 30–40 minutes, until puffy.
Add Topping & BakePreheat oven to 375°F (190°C). Brush the loaf with beaten egg, then sprinkle with the remaining Asiago. Bake for 35–40 minutes, until the top is golden and the bread sounds hollow when tapped.
Cool & ServeLet cool on a wire rack for at least 20 minutes before slicing. Serve warm with butter, soup, or your favorite spread.