Cheesy Spinach Garlic Thyme Stuffed Bread Recipe

Ingredients

• 2 teaspoon rapid-rising dry yeast
• 1 to 1 1/4 cup warm water
• 2 tablespoon sugar
• 3 1/2 cups bread flour
• 1 tablespoon salt (table salt)
• 1/4 cup olive oil
• Cornmeal, for dusting
• 8-10 cups fresh spinach, fresh
• 1-2 tablespoon fresh garlic, minced *this depends on your liking of garlic
• 1 teaspoon onion powder
• 1 tablespoon fresh thyme, minced
• 3 cups grated mozzarella
• 1 cup grated Asiago
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon Kosher Salt
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon garlic powder

Instructions

1. 1

   In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with warm water and sugar. Stir gently to dissolve. Let stand for 5-7 minutes or until foam appears and it bubbles. Add the flour to the dough and mix for 2-3 minutes. Add in the olive oil and mix for 2 minutes. Add in the salt and turn the mixer to medium. Mix for 7-8 minutes or until the dough is smooth and elastic. If it’s sticky, add flour as necessary.

2. 2

   Remove the dough from the mixer and put it in a greased bowl/bucket. If using a bucket, close the lid (make sure it’s a large bucket). If not, cover it with plastic wrap and let it double in size (about 45 minutes).

3. 3

   While the dough is rising, place a large skillet over high heat. Add the spinach to the pan (you want to mound it—it will shrink down considerably), cover, and stir every 30 seconds until the spinach is wilted. You may have to work in batches. Place the spinach in a colander and allow it to drain thoroughly. Squeeze out as much moisture as possible.

4. 4

   When the dough is doubled, turn it onto a lightly floured board. Roll it out so it’s 2” smaller than the length of your pan (about 12”) by 14”-16” wide. Preheat oven to 400F.

5. 5

   In the center of the dough, working length-wise, put down 2 cups of grated mozzarella and 1/2 cup of Asiago cheese in a 4” strip going up to 1” from each end. Add 1 tablespoon fresh thyme on top of the cheese. Top with well-drained spinach, garlic, onion powder, salt, black pepper, and thyme. Add remaining cheeses on top.

6. 6

   Pull the dough up and over your filling at the end closest to you. Your edge should touch (it’s okay if it barely touches) the other side of the dough (end of the filling). Repeat with the opposite side, pulling that edge of the dough up and over the filling towards you. Tuck that underneath the roll. You can gently pinch the seam to seal. Pinch the ends to seal and tuck under the roll.

7. 7

   Cover the roll with plastic wrap and sit in a warm area for 20-30 minutes. The dough will puff up slightly. Right before placing this in the oven, remove the plastic wrap and, with a very sharp knife, make 2-3 slashes on the top, ensuring you are going through the first 2 layers of dough. You want to see the filling. This will allow the steam to escape and the insides to cook thoroughly. Sprinkle the salt, thyme, and garlic powder over the top. Bake for 20-25 minutes or until the crust is golden brown and firm to the touch.

8. 8

   Allow to cool for a few minutes before inhaling.