Ingredients
Scale
- 3 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 cup warm water (about 110°F)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Optional: 1/4 cup chopped fresh basil for garnish
Instructions
- Begin by dissolving the sugar in warm water in a large mixing bowl, then sprinkle the yeast over the top. Allow it to sit for about 5-10 minutes, or until the mixture becomes frothy. This is a technique my mother Elena taught me to ensure the yeast is activated.
- Add the flour and salt to the yeast mixture, stirring with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size. This was always my favorite part as a child, watching the dough grow with eager anticipation.
- Preheat your oven to 375°F (190°C). Punch down the dough and roll it out into a rectangle about 1/2 inch thick.
- Brush the surface with olive oil, then sprinkle with mozzarella, Parmesan, oregano, and garlic powder. Roll the dough into a log and tuck the ends underneath.
- Place the log seam-side down on a parchment-lined baking sheet. With a sharp knife, make diagonal slashes across the top, about 1 inch apart, to allow the bread to expand beautifully.
- Bake for 25-30 minutes, or until the bread is golden brown and the cheese is bubbling. The smell will evoke memories of my grandmother’s kitchen, full of warmth and love.
- Allow the bread to cool slightly before slicing. Garnish with fresh basil if desired, and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International