Italian Herb Cheese Bread (Print Version)

Twisted bread filled with three cheeses and fresh herbs, perfect for dipping in marinara sauce or olive oil.

# Ingredients:

→ Dough

01 - 420g all-purpose flour, plus more for dusting
02 - 1 packet (2 1/4 teaspoons) active dry yeast
03 - 1 1/2 teaspoons granulated sugar
04 - 1 1/4 teaspoons salt
05 - 300ml warm water (40-46°C)
06 - 2 tablespoons olive oil, plus more for greasing

→ Filling

07 - 225g cream cheese, softened
08 - 115g shredded mozzarella cheese
09 - 50g grated Parmesan cheese
10 - 1/4 cup chopped fresh Italian parsley
11 - 2 tablespoons chopped fresh basil
12 - 1 tablespoon chopped fresh oregano
13 - 2 cloves garlic, minced
14 - 1/4 teaspoon garlic powder
15 - 1/4 teaspoon onion powder
16 - 1/4 teaspoon red pepper flakes (optional)
17 - Salt and black pepper to taste

→ Topping

18 - 1 large egg
19 - 1 tablespoon milk or water
20 - Everything bagel seasoning (optional)
21 - Additional grated Parmesan cheese (optional)
22 - Dried Italian herbs (optional)

# Steps:

01 - In a large bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes, until foamy.
02 - In a separate large bowl, whisk together the flour and salt.
03 - Pour the yeast mixture and olive oil into the flour mixture. Mix with a wooden spoon or stand mixer with dough hook until a shaggy dough forms.
04 - Turn the dough onto a lightly floured surface. Knead for 6-8 minutes, until smooth and elastic. Add flour, 1 tablespoon at a time, if too sticky.
05 - Grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm place for 1-1.5 hours, until doubled in size.
06 - While the dough rises, combine the softened cream cheese, mozzarella, Parmesan, parsley, basil, oregano, minced garlic, garlic powder, onion powder, and optional red pepper flakes in a medium bowl. Season with salt and black pepper to taste and mix well.
07 - For easier spreading, chill the filling for 15-20 minutes.
08 - Preheat oven to 190°C and line a baking sheet with parchment paper.
09 - After the dough has doubled, gently punch it down. Turn onto a lightly floured surface and roll into a 30×45 cm rectangle.
10 - Evenly spread the herb cheese filling over the dough, leaving a 1.25 cm border along one long edge.
11 - Starting from the opposite long edge, tightly roll up the dough into a log. Pinch the seam to seal.
12 - Using a sharp knife or pizza cutter, cut the log in half lengthwise. Keeping cut sides facing up, gently twist the two strands together.
13 - Carefully transfer the twisted bread to the prepared baking sheet. Form into a circle or leave as a long loaf.
14 - In a small bowl, whisk together the egg and milk. Brush the entire surface of the bread with this egg wash.
15 - If desired, sprinkle with everything bagel seasoning, additional Parmesan cheese, or dried Italian herbs.
16 - Bake for 25-30 minutes, until golden brown and the filling is bubbly. If browning too quickly, tent with foil.
17 - Allow the bread to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

# Notes:

01 - Cheese alternatives include provolone, Gruyere, or goat cheese for the filling.
02 - Try rosemary, thyme, or sage as herb variations.
03 - Add cayenne pepper, sun-dried tomatoes, chopped spinach, or roasted red peppers to enhance flavor.
04 - Dough and filling can be prepared ahead and refrigerated separately.
05 - Baked bread can be frozen for up to 2 months - wrap tightly in plastic wrap and foil.
06 - Serve warm as an appetizer, side dish, or snack with marinara sauce or olive oil for dipping.

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