5 from 50 votes
Italian Ricotta Parmesan Bread
Italian Ricotta Parmesan Bread combines ricotta and Parmesan cheeses with olive oil and yeast to create a soft, elastic dough that rises into a flavorful homemade bread. The dough is kneaded until smooth, shaped, then baked in a covered casserole or Dutch oven to support its form and promote an airy crumb. Lightly scoring the loaf before baking contributes to its texture and crust development. This bread offers a creamy, cheesy flavor with a tender bite, ideal for serving alongside meals or as a snack.
Prep Time
20 mins
Cook Time
30 mins
Rising Time
3 hrs
Total Time
3 hrs 50 mins
Servings:
1
loaf
Calories:
1447 kcal
Course:
Side Dish, Breakfast, Bread
Cuisine:
Italian
Ingredients
- ½ cup water 150 grams, 2 tablespoons, lukewarm
- 1 teaspoon active dry yeast
- 2¼ cups all-purpose flour 300 grams, 1 tablespoon; or bread flour (at least 12% protein
- 3 tablespoons Parmesan Cheese freshly grated
- 1½ tablespoons olive oil
- ⅓ cup ricotta cheese 100 grams, 1 tablespoon
- 1 teaspoon salt
Instructions
- In the stand up mixer add the water and sprinkle the yeast on top, let it sit for about 10 minutes, then stir, add the flour, ricotta, parmesan, olive oil and salt on top. Start to knead on low speed #1 for about 1-2 minutes then increase the speed #2 and continue until the dough is soft and elastic, 6-8 minutes.
- Move the dough to a lightly floured flat surface and stretch and fold a few times, shape into a ball. Place the dough in a lightly oiled bowl, rolling the dough to cover lightly in oil, cover the bowl and place in a warm draft free area to rise until doubled in bulk, approximately 2 hours.
- Move the dough to a lightly floured flat surface, shape into desired shape, log or boule, place in a lightly oiled* dutch oven or oven safe covered casserole dish, sprinkle the top with flour (use rice or semolina if you don't have it then all purpose or bread will work, cover with plastic and let rise 1 hour.
- Pre-heat oven to 400F (200C).
- Score the bread, then place the covered pot in the oven and bake, for 25-30 minutes, remove the lid and continue to bake for 10-15 minutes or until the loaf is done. Immediately move the baked loaf to a wire rack to cool completely before serving. Enjoy!
Cup of Yum
*Or you can line the pot with parchment paper if you prefer.
Notes
- If your ricotta is watery, drain it in a sieve for 20-30 minutes to improve dough consistency.
- Lukewarm water temperature should be between 98-105°F (36-40°C) to properly activate yeast.
- You can substitute 1/4 to 1/2 of the water with lukewarm milk for a different flavor.
- Use an oven-safe covered dish or Dutch oven for baking to help the bread keep its shape.
Nutrition Information
Calories
1447kcal
(72%)
Carbohydrates
212g
(71%)
Protein
54g
(108%)
Fat
42g
(65%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
20g
(100%)
Cholesterol
55mg
(18%)
Sodium
2636mg
(110%)
Potassium
501mg
(11%)
Fiber
10g
(40%)
Sugar
1g
(2%)
Vitamin A
500IU
(10%)
Vitamin C
1mg
(1%)
Calcium
384mg
(38%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1 loaf
Amount Per Serving
Calories 1447
% Daily Value*
| Calories | 1447kcal | 72% |
| Carbohydrates | 212g | 71% |
| Protein | 54g | 108% |
| Fat | 42g | 65% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 55mg | 18% |
| Sodium | 2636mg | 110% |
| Potassium | 501mg | 11% |
| Fiber | 10g | 40% |
| Sugar | 1g | 2% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 384mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.