Easy Italian Cheese Bread
User Reviews
5
Easy Italian Cheese Bread
Description
Easy Italian Cheese Bread starts with a yeast dough made from all-purpose flour, sugar, instant yeast, salt, warm water, and olive oil. After mixing and lightly kneading the dough, it is allowed to rise until puffy. The dough is then spread in a greased pan into a thin oval shape and brushed with bottled Italian salad dressing. A blend of dried basil, oregano, garlic powder, thyme, salt, and a generous amount of shredded mozzarella and freshly grated Parmesan cheese is sprinkled on top. Baking this at 450 degrees Fahrenheit creates a golden crust with melted cheese and a chewy interior.
The final bread has a pleasant herby and cheesy flavor profile, with the Italian salad dressing acting as a flavorful base under the cheese. The use of freshly grated Parmesan enhances the cheese topping’s melt and texture compared to pre-shredded alternatives. This bread can be sliced and served as an appetizer, snack, or accompaniment to salads and soups.
Choosing a salad dressing that you enjoy is important as it contributes significantly to the flavor. Shaking the dressing well before use ensures an even coating. For best cheese melt, freshly grated mozzarella and Parmesan are recommended, though pre-shredded mozzarella is acceptable. The dough thickness can be adjusted slightly by pressing it out to about a quarter to half an inch.
Ingredients
Dough:
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon instant yeast
- 1 ½ teaspoons salt
- 1 ¼ cups water warm
- 2 tablespoons olive oil plus more for the pan
Toppings:
- ⅓ cup Italian salad dressing bottled, see note
- ½ teaspoon basil dried
- ¼ teaspoon oregano dried
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- thyme dried, pinch
- 1 cup mozzarella cheese shredded, see note
- ¼ cup Parmesan Cheese freshly grated, see note
Instructions
- In a large bowl, stir together the flour, sugar, yeast and salt. Add the water and the 2 tablespoons olive oil and mix until the dough starts to come together in a shaggy ball.
- Lightly grease your hands and continue mixing the dough, folding it over on itself and kneading it lightly (pressing it with the heel of your hand) 5 to 6 times, until the dough has formed a rough ball shape.
- Cover the bowl and let the dough rise until noticeably puffy, 30 to 60 minutes.
- Preheat the oven to 450 degrees F. Brush two tablespoons oil evenly across a half sheet pan.
- Lightly punch down the dough and turn it out onto the prepared pan. Press the dough lightly into a rough oval shape, about 1/4- to 1/2-inch thick. It won't cover the entire bottom of the pan. It's ok to flip the dough once or twice while shaping; add more oil to the pan, if needed.
- Brush the top of the dough evenly with the Italian salad dressing. In a small bowl, combine the basil, oregano, garlic, salt and thyme. Evenly sprinkle this mixture over the dressing.
- Sprinkle the mozzarella and Parmesan cheeses across the top of the dough.
- If you have the time or want a slightly fluffier bread, let the bread rest for 10-20 minutes before baking. Otherwise, you can bake right away.
- Bake for 15 minutes until the crust is golden brown and the cheese is sizzling. Let rest for about 5 minutes before cutting into squares and serving. The bread is delicious warm or at room temperature.
Notes
- Use a bottled Italian salad dressing that you like to ensure the best flavor for the topping.
- Shake the salad dressing thoroughly before brushing it onto the dough for even coverage.
- Freshly grated mozzarella cheese from a block melts better than pre-shredded varieties, enhancing texture.
- Always prefer freshly grated Parmesan cheese over pre-shredded for a better melting crust.
- Press dough to a thickness between 1/4 and 1/2 inch; it can be flipped once or twice during shaping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings (1 loaf)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 144kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 374mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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